Jul 09 2026
Restaurants›Hudson & Co.›Young Pressed Chicken Recipe

Young Pressed Chicken Recipe

Inspired by Hudson & Co.
Time1h 30m
Serves4

Roasted Cauliflower Puree, Braised Leeks, Wild Mushrooms, Natural Au Jus

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Ingredients

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Chicken

Roasted Cauliflower Puree

Braised Leeks

Wild Mushrooms

Natural Au Jus

Method

Chicken

  1. 1

    Prepare the Chicken

    Preheat the oven to 375°F (190°C). Rub the young chicken with olive oil, salt, black pepper, and fresh thyme. Place the chicken in a roasting pan.

  2. 2

    Roast the Chicken

    Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste occasionally with the juices.

  3. 3

    Rest the Chicken

    Once roasted, let the chicken rest for 15 minutes before carving.

Roasted Cauliflower Puree

  1. 4

    Roast Cauliflower

    While the chicken is roasting, place cauliflower florets on a baking sheet, drizzle with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  2. 5

    Make Puree

    Transfer roasted cauliflower to a blender or food processor. Add butter and heavy cream. Blend until smooth and creamy. Adjust seasoning with salt and pepper.

Braised Leeks

  1. 6

    Sauté Leeks

    In a saucepan, melt butter over medium heat. Add sliced leeks, salt, and pepper. Sauté for 5 minutes until softened.

  2. 7

    Braise Leeks

    Add vegetable broth, cover, and simmer for 15-20 minutes until leeks are tender.

Wild Mushrooms

  1. 8

    Sauté Mushrooms

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add wild mushrooms, salt, and pepper. Sauté for about 5-7 minutes until mushrooms are cooked and tender.

Natural Au Jus

  1. 9

    Prepare the Au Jus

    In a saucepan, combine chicken stock, red wine, fresh thyme, salt, and pepper. Bring to a simmer over medium heat and reduce for about 10-15 minutes until slightly thickened.

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