ROAST CHICKEN WITH BROAD BEAN SALAD
BY ANDREW MCCONNELL
Because of the structure of the meat, these birds cook differently to other chickens, but are well worth the extra time they take to cook. I have found that once the chicken has rested the breast will be cooked but the legs may need a little longer. Begin this recipe 1 day ahead.
50g unsalted butter, softened
2 tsp salt flakes
Broad bean salad
1kg broad beans, podded
1/2 baguette, thinly sliced on an angle
1/3 cup (80ml) olive oil
3 heirloom tomatoes, sliced
1 cup snowpea tendrils
1/2 cup basil leaves
Juice of 1 lemon
SERVES 4 | PREP TIME 30 mins | COOK TIME Approx 2 hrs
1. Rinse the chicken and pat dry with paper towel. Place on a paper towel-lined plate and chill uncovered overnight to dry out.
2. The next day, remove chicken from the fridge and set aside for 1-11/2 hours to bring to room temperature. Preheat oven to 220°C. Line a roasting pan with baking paper. Rub butter and salt all over chicken, then place chicken, breast-side up, in pan. Roast in the centre of oven for 1-11/2 hours until just cooked through. Remove from oven. Turn chicken over and rest, loosely covered with foil, for 20-30 minutes.
3. Meanwhile, for the salad, blanch beans in a saucepan of boiling salted water for 11/2 minutes or until tender. Drain and refresh in iced water. Peel, discarding skins. Place bread on a baking tray lined with baking paper and rub with 2 tbs oil. Bake for 5 minutes or until golden. Combine beans, tomato, snowpea tendrils, basil, lemon juice and remaining 2 tbs oil in a bowl. Add bread just before serving.
4. When ready to serve, remove chicken legs and place on a baking tray. Roast for 5-10 minutes to finish cooking, if required.
5. Carve the breast and place on a warm platter. When leg meat is ready arrange on the platter. Serve with salad.