Twenty years back I asked a farmer friend of mine called Reg Johnson if he would consider breeding some corn-fed chickens. The only one I’d previously used was the French variety whilst cooking with Raymond Blanc at Le Manoir Aux Quat’Saison.
After 12-18 months of tweaking their feed and how long they roamed and slept, the Goosnargh chicken was hatched! It was soon followed by its illustrious partner, the Goosnargh duck. Reg is now known to nearly every chef worth their salt. I feel proud of being part of his success.
Here’s a dish that doesn’t necessarily need Reg’s chickens but of course I would always say that I think the dish would be better for it.
What you need
1 small roasted chicken
2 baby gem lettuces
2 slices white bread
4 slices smoked streaky bacon, cut into 1cm strips
100g soft blue cheese (e.g. Gorgonzola)
4 dessert spoons Greek yoghurt
Olive oil
1 clove garlic, crushed
What you do
Cut the sliced bread into 1cm cubes and shallow fry with the bacon in a little olive oil until golden brown. Drain on to kitchen paper.
Cut the bottom off the gems, wash, pat dry, separate the leaves and toss in a bowl with a little olive oil.
Divide the leaves between six plates and using your fingers, tear the chicken breast into strips and scatter these, with the bacon and croutons, over the gems.
Beat the blue cheese in a bowl until smooth then fold in the yoghurt and garlic. Add a dash of water to take the dressing to pouring consistency. Drizzle over the salad and season with a punch of sea salt and freshly milled black pepper.
Tomorrow, a recipe featuring Goosnargh duck.
-Paul Heathcote
