Brian Turner's Charlotte of Roast Chicken & Spring Onion



1. Brush 4 ramekins or dariole moulds with melted butter

2. Cut a circle to fit the bottom of the mould then dip one side into the melted butter, put this buttered side down into the mould

3. Cut fingers of bread to fit the sides of the mould 1” wide and fit overlapping to the sides of the mould after dipping each in melted butter, do not leave any gaps

4. Cut a round to fit the top of the mould, dip in melted butter and put to one side

5. Meanwhile melt 1oz butter

6. Shred the spring onions and add to the butter, do not colour

7. Add chicken stock and cream and simmer gently, season and leave to cool

8. Carefully take skin off the chicken legs then remove the meat from the bones and tear into large pieces

9. Add to sauce and stir together well

10. Fill the bread lined moulds and place the prepared top on to the moulds

11. Bake 180 c for 30 minutes, take out and leave to rest for 5 minutes

12. To make the sauce, melt the butter and add the mushrooms

13. Fry and colour gently, then add the dry sherry, reduce by half

14. Add the chicken stock and double cream and reduce until the correct consistency is achieved

15. Season, add the parsley and serve and serve around the charlotte


Prep time:

Cook time:

Serves: 4

  • 1 loaf sliced white bread, crusts removed

  • 4oz melted butter

  • 1oz butter

  • 6oz spring onions

  • 2tbsp chicken stock

  • ¼ pt double cream

  • 4 legs of roasted chicken

  • Salt & pepper

  • For the sauce:

  • 1oz butter

  • 4oz diced button mushrooms

  • 2tbsp dry sherry

  • 4tbsp chicken stock

  • ¼ pt double cream

  • 2tbsp chopped parsley