Big chunks of roast chicken, loads of sliced button mushrooms in creamy, chicken-y sauce.
We make the stock by roasting all the chickens whole, breaking them down, roasting all their bones AGAIN to get them nice and toasty, then simmer them away for one whole kitchen shift (7ish hours)
Next we reduce down that stock until it's extra tasty, add wine, dijon, shallots, confit garlic, heaps of cream and our favourite little ingredient - vegemite - to get a really tasty, really velvety sauce.
