Step 1

For the Consommé:

Step 2

Blend Chicken, mushroom, thyme and

Step 3

tarragon and salt

Step 4

Whisk egg whites for 30 seconds

Step 5

Mix together

Step 6

Mix into stock

Step 7

Bring to simmer

Step 8

Simmer for 20 mins don't disturb the raft

Step 9

Pass through damp muslin

Step 10

For The Chicken Wings:

Step 11

Trim the wings

Step 12

Steam in Vac Pac Bag with duck fat at 100*C

Step 13

for 1 Hour

Step 14

Remove from the bag, remove the bones

Step 15

Pan fry until crispy

Step 16

For the Puree:

Step 17

Dice Turnips

Step 18

Place in pan with Whey

Step 19

Boil until cooked and very soft

Step 20

Drain

Step 21

Season and blend adding cold butter as you

Step 22

go.

Step 23

Pass

Step 24

For the garnish:

Step 25

Hen of the Woods - Pull apart the hens and

Step 26

cook in Chicken Fat

Step 27

Baby Turnips - Blanch the baby turnips in

Step 28

boiling water with salt. Cool - Pan fry in

Step 29

Chicken Fat

Step 30

Pickled Turnips - Slice some of the turnips

Step 31

thinly on mandolin and vac pac in white

Step 32

balsamic vinegar

Step 33

Baby Onions - Place onions in pan with a little

Step 34

oil, thyme and garlic, cover with foil and leave

Step 35

on the corner of the solid top until coloured

Step 36

and cooked