ROAST CHICKEN WITH BROAD BEAN SALAD
BY ANDREW MCCONNELL
SERVES 4 | PREP TIME 30 mins | COOK TIME Approx 2 hrs
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
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.