With our Roast Chicken, Head Somellier George Bergier recommends...

 

Vina Leyda Merlot Reserva, Chile - £11.49

 

or, for something truly special...

 

Ascheri Montalupa Bianco Viognier, Italy, 2007 - £34.99

 

The Roast

 

Our irresistibly succulent 12-hour brined chicken, with butter, thyme, garlic, Maldon Sea Salt and lemon zest. Jointed and boned to create an easily-carved breast crown.

 

Served with its confit legs – slow-roasted for four hours in duck fat

 

The Gravy

 

A beautiful flavour packed chicken gravy based on our own reduced chicken stock, made with extra bones, and a mire poix with tomatoes for subtle acidity and to bring out the flavours.

 

The Trimmings

 

Chef Paul’s sage & caramelised onion sausage meat stuffing

Homemade Yorkshire puddings

Dripping roast potatoes

Buttered seasonal veg

 

And for dessert...

 

Sticky Toffee Pudding

 

Sam’s home-made sticky toffee pudding with sticky toffee sauce

12-Hour Brined Roast Chicken for One

£19.00Price
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    David Lake and Tony Husband.

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