2 whole chickens, 1.4 – 1.8kg
1 tablespoon salt
400ml duck fat, melted
1 bunch tarragon, washed, leaves picked
1-2 bunches dill, washed, leaves picked
1 bunch chives, washed
Murray River salt flakes
200ml olive oil
2 Cosburg lettuce, washed, trimmed
2 cups peas
100ml white wine
250ml chicken stock
50g unsalted butter
Murray River salt flakes and black pepper to taste
- Place chicken on a chopping board, breast side up. Using a sharp knife, break down the chicken by removing the legs and wings, leaving the wing bone attached to the breast.
- Turn the chicken breast crown on its side and cut through the back of the breast to remove the back bone.
- Add salt to the chicken legs and place in an airtight container. Refrigerate overnight.
- Pre-heat Oven on Conventional at 120°C.
- Using paper towel, pat dry chicken legs and place in a deep roasting dish. Pour over duck fat to cover legs. Cover dish with aluminum foil and cook for 2.5 – 3 hours. Remove from Oven and leave to stand at room temperature for 30 minutes.
- Remove foil and once cool, remove legs from duck fat and reserve. Using a knife, gently remove the bones from the meat, leaving the skin intact. Place chicken meat, skin side up onto a Multi-purpose tray. Press the meat together tightly to hold its shape and cover. Cool in the Refrigerator until ready to use.
Roast chicken crown
- Place the breast crown onto a plate lined with paper towel. Lightly sprinkle with salt. Leave uncovered in the Refrigerator overnight.
- Remove chicken crown from Refrigerator 45 minutes prior to roasting. This will enable it to cook more evenly. Put chicken on a grilling and roasting insert and place in a multi-purpose tray.
- Pre-heat Steam Combination Oven on Conventional at 220°C.
- Lightly drizzle chicken with oil and season well with salt. Place chicken on shelf position 2.
- Select Combination Mode:
- Stage 1: Select Conventional at 220°C + 15 minutes + 70% moisture
- Stage 2: Select Conventional at 150°C + 20 minutes + 0% moisture
- Remove chicken from Oven and allow to rest for 15 minutes, uncovered. Remove breasts from the bone, cover and place in a Gourmet Warming Drawer, Keep Food Warm Setting 1,
- Increase Oven temperature to Conventional at 220°C. Place chicken legs onto a Multi-purpose tray and drizzle with oil. Place on shelf position 2 and Roast for 10 -15 minutes until legs are golden brown. Cut legs in half. Allow to rest in the Gourmet Warming Drawer and cover until ready to serve.
- Heat a Frying pan on Induction setting 7. Add wine and reduce by half. Add the stock and boil for 2 minutes. Reduce heat to Induction setting 3, add in butter and stir until melted.
- Add peas and lettuce and heat on Induction setting 5 for 5 minutes, coating the vegetables in the sauce. Braise until the peas are cooked and the lettuce is wilted but still crisp.
- Roughly chop the herbs before placing in a mortar and pestle with a pinch of salt.
- Pound herbs and gradually add oil to form a thin, smooth paste. Add more oil if required.
- Place a few lettuce leaves into a small ring approximately 10cm in diameter.
- Add some peas to the middle, using the leaves to prevent the peas from running over the plate.
- Top leaves with a piece of confit leg and a few slices of breast.
- Spoon over herb sauce and garnish with nasturtium leaves and mixed herbs.
- Source the best quality free range or organic chicken for this dish.
- Left over chicken wings, back bone and chicken frames can be used for the bone broth or frozen for stock.
- Leaving chicken uncovered in the Refrigerator helps the skin to crisp.
- Confit chicken leg will keep stored in an airtight container, refrigerated for 2 weeks.
- Cosberg lettuce is a cross between Cos and Iceberg. Substitute with Baby Cos if unavailable.
- Herb dressing can be made in advance and will keep in the Refrigerator for 1 week.
- Nasturtium leaves and flowers can be purchased from markets and gourmet grocers.