Place chicken thighs, onion, carrot, peppercorns and bay leaf in a pan and add 2 cups of water.
Bring to the boil, skimming of any foam.
Reduce heat and cover and simmer for 30 minutes.
Remove the chicken then rapidly boil the remaining liquid until it has reduced to about 1/4 cup.
Strain though a fine sieve and allow to cool.
Remove the chicken flesh from the bones.
Place the flesh in a food processor with the liquid and process until smooth.
Add the mace, cayenne and nutmeg and also 150g of the butter.
Season to taste with salt and pepper and process until well combined and smooth.
Put the chicken in a 750ml ceramic dish.
Melt the remaining butter and pour the yellow clarified butter onto the surface of the chicken leaving the while milk solids in the pan.
Refrigerate for at least 2 hours until the butter sets.
Ingredients:
6 skinless chicken thighs
1 onions, sliced
1 carrots, sliced
6 peppercorns
1 bay leaves
1 pinch ground mace
1 pinch cayenne pepper
1/4 teaspoon freshly grated nutmeg
200 g unsalted butter, softened
Steps/Methods:
Place chicken thighs, onion, carrot, peppercorns and bay leaf in a pan and add 2 cups of water.
Bring to the boil, skimming of any foam.
Reduce heat and cover and simmer for 30 minutes.
Remove the chicken then rapidly boil the remaining liquid until it has reduced to about 1/4 cup.
Strain though a fine sieve and allow to cool.
Remove the chicken flesh from the bones.
Place the flesh in a food processor with the liquid and process until smooth.
Add the mace, cayenne and nutmeg and also 150g of the butter.
Season to taste with salt and pepper and process until well combined and smooth.
Put the chicken in a 750ml ceramic dish.
Melt the remaining butter and pour the yellow clarified butter onto the surface of the chicken leaving the while milk solids in the pan.
Refrigerate for at least 2 hours until the butter sets.
