Herbed polenta cooked in chicken stock

Serve this rich polenta with roast spatchcock or chicken.
Serve this rich polenta with roast spatchcock or chicken.  Photo: Edwina Pickles

You can use store-bought chicken stock but nothing beats the flavour of a homemade stock, which also means the bones aren't wasted. We add the apple cider vinegar to help break down the bones to release the gelatin and collagen. We also like to serve the polenta with oven-roasted tomatoes, crushed with your hands over the top of the polenta.


2 spatchcock carcasses

1kg chicken carcasses

50ml apple cider vinegar

2 tbsp vegetable oil

2 cloves garlic, finely chopped

1 white onion, finely chopped

½ bunch thyme, finely chopped

1 cup white wine

200g fine polenta

50g salted butter

1 bunch chervil, finely chopped

1 bunch chives, finely chopped

½ bunch parsley, finely chopped

salt and pepper 


Make the stock

1. Preheat the oven to 200C.

2. Take a large baking tray, line it with baking paper, add the carcasses and roast for 15 minutes.

3. Remove from baking tray, transfer to a large pot filled with water to just cover the bones and bring to the boil.

4. Add the apple cider vinegar, reduce heat and simmer for two hours, skimming off any foamy scum on the surface. Strain and set aside.

For polenta

5. Put a large pot on a medium heat and add the oil, onion, garlic and thyme. Fry until onion is translucent then add the white wine.

6. Add the polenta and a litre of stock, then stir constantly on a gentle simmer. After 15-20 minutes, or once the polenta is the consistency you like, take it off the heat. If it looks a little dry, add more stock or water.

8. Stir in the butter and herbs and season well.

*Tip: The stock can be made the night before and kept in the fridge. Keep the fat that settles on the top to add to the polenta for an amazing flavour boost.

Serve with: The Three Blue Ducks piri-piri-glazed spatchcock or chicken