Roast Corn Fed Chicken with Rosemary and Lemon and Olive Oil Jus
(serves 4 -6}
Immersing chicken in brine for a day adds flavour and, surprisingly, moisture to the bird. I always buy corn-fed as I find it plumper and tastier than other chicken but over to you.
140g (1/2 cup) table salt
2l (8 cups) cold water
1 Corn-Fed Chicken (rinsed under cold water, dried and cut into 4 -6 pieces) 1 tbsp Roasted Garlic Pulp
1 tbsp finely chopped rosemary leaves
Caramelised Lemon Slices
15ml (1 tbsp) olive oil
Olive Oil Jus
• Into a large bowl add salt and water. Stir to dissolve salt.
• Place chicken into brine and completely submerge. Top with a plate to keep chicken submerged. Refrigerate for 24 hours.
• Remove chicken from brine and pat dry using paper towels.
• Into a small bowl place garlic and rosemary and mix with a fork to make a paste. Using your fingers rub paste between chicken flesh and skin.
• Position Caramelized Lemon Slices under skin sitting two-three slices on each chicken piece.
• Rub outside of chicken with olive oil. Refrigerate for up to one day or proceed to cook.
Preheat oven to 190°C.
• Place chicken onto low sided baking tray. Roast for 20-25 minutes or until juices run clear when chicken is poked with a fork. Remove chicken from oven.
• Cover tray with aluminium foil and leave to rest for 10-15 minutes, away from heat. Serve with Olive Oil Jus.
Roasted Garlic Pulp
Keep a supply of Roasted Garlic Pulp in the refrigerator. You will want to cook this chicken again! But also it is handy to use in dressings, as a spread, or in mashed potatoes.
3 heads of garlic
extra virgin olive oil fresh thyme
¼ tsp flaky sea salt
• Preheat oven to 180ºC. Trim the top quarter off the whole garlic heads to expose the cloves. Fill a small pot with water, place on a high heat and bring to the boil. Add garlic heads, return water to boiling. Reduce heat and simmer garlic for 10 minutes.
• Drain well. Discard any loose skin and puncture the sides and top with a fork.
• Place in a ceramic dish and drizzle generously with oil then sprinkle with thyme and salt.
• Place in oven and roast for about 40 minutes or until cloves begin popping out of skins.
• Remove from oven and cool. If you wish refrigerate for up to two weeks.
• When ready to use squeeze roasted garlic pulp from clove. To store roasted garlic pulp cover surface with olive oil, then cover and leave in refrigerator for up to 2 weeks.
Caramelised Lemon Slices
(makes 16-20 slices)
15ml (1 tbsp) olive oil 2 lemons (cut into 5mm thick slices)
• Heat oil in a heavy-based pan set over a medium heat. Add lemon slices, without crowding the pan, and cook for 1-2 minutes, or until a dark golden colour. Turn over and caramelise the second side.
• Remove from pan and cool.
Olive Oil Enriched Chicken Jus
400ml (1 + 2/3 cups less 1 tbsp ) chicken stock liquid
100ml (1/3 cup + 1 tbsp) white wine
25g (2½ tbsp) sugar 30ml (2 tbsp) extra virgin olive oil
½ tsp flaky sea salt
8 tsp freshly ground black pepper
• Into a small pot set over a high heat add stock and bring to boil. Reduce heat and simmer for 10- 15 minutes or until reduced by half.
• Into a second small pot set over a high heat place white wine and sugar. Bring to boil. Reduce heat to a simmer and reduce by half.
• Pour reduced stock into wine reduction set over a low heat. Slowly pour oil into pot as you whisk jus. Add salt and pepper. Serve hot.