Label Rouge free-range chicken with spring onions and potato darphin

A recipe by
Chloé Charles


Shredded meat remains
from a Label Rouge
chicken carcass
600 g potatoes
150 g butter
1 bunch of spring onions
Salt and pepper


Lightly wash the potatoes. Peel them, grate finely and keep the juice they give off. Melt the butter and mix with the grated potatoes.

Chop the spring onion and shred the pieces of free-range chicken, mix together, and if there is any cooking juice left over from the roast chicken, add it too.

Melt the butter in a frying pan over a low heat and add the potatoes.

Press well into the pan and fold over the edges of the mixture with a spoon.

Cook over a low heat for 40 minutes, then turn the galette over and cook for a further 40 minutes.

At the end of the cooking time, remove the pieces of free-range chicken and reheat them in the same pan so that you can arrange them on top of the galette later.

Serve with a nice green salad with vinaigrette and yoghurt sauce.


The potato juice is full of potato starch, so if you save it, you’ll have a very melt-in-your-mouth cake.