A recipe for Thom's birthday, even though he did not get the chickens....
1 free range chicken
a couple of shallots, finely chopped in the food processor
1 good handful of linden blossoms, about 50 grs
dash of cream
Pour one liter of boiling water onto the linden blossoms. Cover and leave to infuse for at least 15 minutes. Cut the chicken into pieces, leaving the bones on. Take the skin off and trim excess fat. Fry in butter or ghee until slightly browned, remove from the pot. Now fry the shallots until golden, return the chicken to the pot, cover with strained linden blossom infusion. Boil for half an hour. Remove the chicken and keep warm. Boil and reduce the sauce to at least a fifth, salt, it should have a delicate fragrant flavour. Add a dash of cream and slightly thicken with rice starch if necessary. Return the chicken to the sauce, boil for a little bit longer. Serve and sprinkle with a little bit of fresh thyme. Serve with linguine or mashed potatoes.
A little bit of finely grated lemon zest could also be added to the sauce at the end.
Happy Birthday!
