Roast Chicken

1. Place four non-stick dariole moulds in the freezer
2. With a sharp serrated bread knife, shape the potatoes into cones resembling the dariole mould.
3. Remove the dariole moulds from the freezer and grease with a generous amount of butter. Place a sprig of thyme in the bottom of each mould
4. Using a mandoline, thinly slice the potatoes cones stating from the thinnest end.
5. Place 3 layers of potatoes, starting with the thinnest end in each mould. Every third layers, add another sprig of thyme, salt, pepper and butter. As the final layers are placed in the mould, the potato will start to protrude over the top. Cover with more butter, then wrap the open end of the mould with aluminum foil

To cook chicken legs:

1. Preheat oven to 140˚C (275ºF). Remove the chicken neck, wishbone, wing tips and legs. Put all chicken except the legs back into the refrigerator. Preheat goose fat to 120˚C (250ºF) in an ovenproof pot with a lid. Season legs, then add to the fat, cover lightly with foil, put lid on and bake for 1–1½ hours or until the meat starts to fall off the bone. Remove from oven, allow to cool in the fat, remove bones and cartilage then press in fridge.

To Complete Cooking:

1. Preheat oven to 180˚C (350ºF).
2. Make the persillade: put parsley, thyme, garlic, olive oil and crumbs in a processor and pulse until mix is fine. Set aside.
3. Put chicken on a board with the neck towards you. With poultry scissors or a sharp knife, remove the underside of the bird, leaving the breasts (crown). Chop backbone, neck and wing tips into 5 cm (2 in) pieces; put in a baking tray and set aside.
4. Run fingertips carefully under the skin of the breast, starting at the neck, separating skin from meat. Take a large handful of persillade and fill the cavity between meat and skin completely. Rub butter over the skin. Place chicken on the bones in the tray, season well. Toss vegetables, shallots and garlic generously in chicken fat, season well and add to tray. Cover it tightly with foil, add pomme millefeuille nest to the chicken and roast for 1 hour.
5. After 1 hour, remove tray from oven, put crown on a rack or plate cover with foil and rest in a warm place and make sure the millefeuille potatoes are cooked, if not cook longer.
6. Put a heavy-based frying pan over medium heat. Add chicken legs, season well and cook for 2–3 minutes until crisp on the skin side. Drain well on absorbent paper and rest under foil with the crown.
7. Leaving bones in tray. Drain any fat from tray and reserve. Place it over medium heat; once the sediment on the bottom starts to colour, deglaze with Malmsey and reduce, stirring and scraping to impart all the flavour into the Malmsey. Reduce volume by two-thirds, add chicken stock, return to the boil and reduce for a further 2 minutes. Strain into a saucepan, season to taste: the sauce should resemble thin gravy. Add 2–3 tablespoons of the chicken fat to it. Do not stir.
8. Remove warm breasts from the bone and cut into 4 equal pieces. Halve the legs.
9. Take the carrot and lightly peel the bottom (2/3), just removing the outer layer.
10. Boil 500ml of chicken stock, add 150g of water
11. Add carrots, removed when cooked