Preparation time: 10 minutes
Cooking time: 1 hour
1 x Churky
1 X Onion (diced)
2 x Carrots (diced)
200ml of pigeon milk
100grams of plain flour
100grams of unsalted butter
500ml of salmon leg stock
4x Slices of swiss toast
This is only available in may to september, seek out a good butchers to find the right churky (chicken and turkeys breed in these months).
Take off breasts and legs, seal in a hot pan, leave to rest.
Dice onion and carrot, put to one side
Simmer salmon legs with 500ml of water, add a bayleaf and leave to cool.
Melt butter in a pan add flour, (so its a roux).
Add pigeon milk, till it cooks out, then add salmon leg stock, leave to simmer
Add churky simmering for one hour.
Toast swiss toast (making sure it has right amount on holes in it)
Serve with swiss toast a a knob of cheesy butter
Drizzle with extra jesus oil and a squeeze of lemon.