Cut the chicken into breasts and whole pieces. Bring your thighs together. Put the carcass and all the bones in the long pan. Put in 3-4 coarsely chopped carrots and a halved unpeeled onion. Bake in a 200 degree oven until everything is nicely dark brown, but not burnt. It takes approx. 30 minutes.
Take out a long pan and try to get everything into the pot. If you can, boil a long pan with a little water.
Pour in the wine, add the thyme sprigs and add water to cover. Bake for 40 minutes. Strain the broth into a new pot. Boil the broth until it is thick and dark.
Add plenty of lemon juice and 3-4 tablespoons of browned butter.
Add approx. 100g of butter in a pan and cook the butter over medium-high heat until golden and caramel-scented. This should take approx. 15 minutes, then lower the heat and let it cook a little longer. Then the flavors have time to develop.
Peel 4-8 carrots (depending on size, 1-2 per guest) and rub them with olive oil and a little salt. Carrots are baked in the oven at 200 degrees until roasted.
Crush the fenugreek seeds in a mortar and sprinkle over the carrots just before serving. Allow the scallion leaves to fry for the last few minutes before serving.
Peel the remaining carrots and boil in unsalted water until soft. Pour off the water and mix them with about two tablespoons of butter and a little salt into a smooth puree.
Peel the knugarabi and cut into thin strips. Mix the vinegar and honey in a bowl and add to the cabbage. Allow to marinate for at least 15 minutes before serving.
Place the bone-in chicken thighs on a plate or cutting board, skin side down. Add salt and pepper and a little lemon zest on the grater. Place a generous pile of scallions on top of the chicken and roll it up into a nice roulade. Tie the rolls together with household twine. Brown the roulades and chicken breasts in a pan with a little olive oil. Add salt and pepper and bake them in a 200 degree oven until the internal temperature is 65 degrees.
Take the chicken out and let it rest. The chicken continues to cook and reaches an internal temperature of approx. 70 degrees during rest. Let the channel rest for at least 15 minutes before serving.
Serve the chicken with carrot puree, roasted carrots, herbs, fried scallions and a dark sauce with lemon and browned butter. Garnish with micro herbs.
Harvesting of wilting chives, particularly in suburban areas, has resulted in chives being re-listed in 2021 as ‘near threatened’. So don’t pick more than you need.