March Farmers Market: More than your average Spring Chicken

Below you will find the recipes to make the most of a whole chicken that we demonstrated and shared with visitors to our stall at Edinburgh Farmers Market on 5th March. Demo & recipes by SFEdin committee chef Martin Ashing.

Leek and potato soup

  • Slice and thoroughly clean leeks
  • Sauté leeks in a pot with butter, thyme sprigs and season well
  • Add in chopped potatoes, allow to soften, then add chicken stock
  • Bring to boil then simmer gently for around 30 min
  • Add finely chopped green leeks for enhanced flavour/colour
  • Blend to preference (saving a ladle or two from blending will give you a chunkier texture)
  • Finish the soup with single cream, salt and pepper to taste
  • Serve with finely chopped leeks on top for additional texture

A simple chicken stock

  • Remove as much fat and skin as possible from the carcass
  • In a large pot, cover the carcass with water and bring to boil
  • Once simmering, add roughly chopped onion, celery and carrot (garlic is also a nice addition)
  • Season with black peppercorns, a few bay leaves and parsley (or any herbs you have to hand)
  • Simmer for around 2-3 hours, skimming as necessary
  • Strain thoroughly through a fine sieve and leave to cool
  • Store in the fridge until use (will last a few days) or freeze in portions.

Wild garlic pesto

  • Toast pine nuts until golden (walnuts will also work perfectly)
  • Blend (pulse first) with wild garlic (or garlic scapes) and chunks of parmesan (or percorino)
  • Add olive oil until you reach your preferred consistency

Lazy chicken Kievs

  • Trim breasts, remove skin and cut into 1cm slices
  • Dip slices into plain flour, egg wash and breadcrumbs making sure they're well coated
  • Fry the coated chicken pieces in a hot pan until golden and crisp
  • Make wild garlic pesto (below) or wild garlic butter to serve

Coq au vin

  • Season chicken thighs and drumsticks
  • Fry bacon lardons and chopped shallots in butter, reserve
  • Fry button mushrooms in same pan, season
  • Add more butter to the mushrooms and brown chicken pieces
  • Flambé in brandy to caramelise skin
  • Return the bacon & shallots along with chopped garlic, bay leaf, sprig of thyme, red wine
  • Bring to boil, simmer gently for 1-2 hours
  •  Serve with bread or poured over buttery mash

Spicy chicken wings

  • Marinate chicken wings with some honey and finely chopped chillies
  • Fry gently in pan until cooked through, season to taste
  • Serve with a sprinkling of chopped spring onions and chillies