Ingredients
For the brown chicken stock
- 1 tbsp vegetable oil
- 2 chicken wings
- 100 g brown onion roughly chopped
- 100 g celery roughly chopped
- 100 g carrots roughly chopped
- 3 lt water
For the mashed potatoes
- 1 kg potatoes
- 50 g unsalted butter
- 100 ml milk
- salt and pepper to taste
For the roasted bangers and mash
- 1 tbsp olive oil
- 200 g brown onion thinly sliced
- 3 rosemary sprigs leaves only
- 2 garlic cloves grated, minced or pressed
- 1 tbsp all purpose flour
- 300 ml beer I used a lager
- 6 sausages 750g in total
- 200 ml brown chicken stock
- 200 g cherry tomatoes
- 400 g mushrooms I used white button and portobello, cut in quarters.
Instructions
For the brown chicken stock
- Preheat a pot to high heat.
- Add the oil and sautée the chicken wings. They need to be really golden.
- Remove the chicken wings and add the veggies. Make them golden as well. Use them to scrape any stuck bits of chicken from before.
- Add the wings back in, add the water and decrease the heat to medium-low. Cover the pot. Let it simmer gently for 2 hours.
- Use a spoon to remove the fat that floats on the stock.
- Pass the stock through a colander and keep the stock only. We won't be using all of it so you can use the rest for soups, vegetable creams, stews, etc. You can also boil it down until you have a concentrated version of stock and freeze it to use later like it was a bouillon cube. With the vegetables from the stock, you can also make a vegetable cream.
For the mashed potatoes
- Take the whole, unpeeled potatoes to a preheated oven at 200C for 1-2 hours or until really soft and well cooked.
- As soon as they are cool enough to handle pass the inside of the potatoes through a potato press or sieve.
- Place the mashed potatoes in a pot on medium-low heat and add the butter and milk and adjust with more milk if necessary until you get the consistency you like. Season with salt and pepper.
For the roasted bangers and mash
- Drizzle olive oil in a pan over medium-low heat. Add the onions and rosemary leaves and sauté them with patience. Let the onions go soft and sweet and then caramelize. Ideally, use a pan that you can pop in the oven afterwards.
- Add the garlic and flour and cook for a minute.
- Add the beer and sausages and increase the heat to high. Let the beer evaporate almost completely. Stir the contents every couple of minutes so it doesn't stick.
- Add the stock and lay the mushrooms and cherry tomatoes on top.
- Once the stock starts to boil take the pan to a preheated oven at 220°C / 430°F for 30-40min until the stock has thickened and the contents have become golden.
- Serve hot with mashed potatoes and fresh rosemary.
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