Chicken alla brace, fresh figs and fig-leaf oil
SERVES 4-6 // PREP TIME 15 MINS // COOK 2 HRS 30 MINS (PLUS BRINING, CHILLING, RESTING)
“We use a konro grill to cook the chicken,” says Rossi. “They’re light and portable, and can be fired with either charcoal or natural wood, which is essential to the final flavour of the bird. At Fico, we use pigeons, but chicken also works very well.” Start this recipe one day ahead to brine the chicken and make the fig-leaf oil.
40 gm sea salt
1 chicken (1.6kg), butterflied
50 ml extra-virgin olive oil,
plus extra for macerating 4 figs
1 tbsp balsamic vinegar Purple basil leaves, to serve
FIG-LEAF OIL
100 ml grapeseed oil
8 fig leaves, finely chopped CHICKEN JUS
1 kg chicken wings
2 onions, quartered
1 garlic bulb, split horizontally
Canola oil, for roasting
200 ml dry white wine
1 bunch thyme
1 Stir salt and 200ml boiling water in a large bowl until salt dissolves. Add 1.8 litres cold water and refrigerate until chilled (1 hour). Combine brine and chicken in a container just large enough to fit chicken and refrigerate (8 hours or overnight). 2 Meanwhile, for fig-leaf oil, heat oil in a saucepan over medium heat until just hot (1 minute). Place fig leaves in a heatproof bowl, pour over hot oil and refrigerate (overnight). Strain through a fine sieve into a jug and set aside (discard solids).
3 For jus, preheat oven to 200°C. Roast chicken, onion and garlic in a roasting pan with a little oil until golden brown
(40 minutes). Transfer solids to a large saucepan with a slotted spoon, then deglaze roasting pan with wine, scraping base of pan, and add to saucepan. Add 1.5 litres cold water and thyme to pan, then bring to the boil over high heat. Reduce heat to medium and simmer until liquid has reduced to about 250ml
(1½ hours). Strain (discard solids), then reduce liquid to a thick sauce (8-10 minutes).
4 Meanwhile, drain chicken and pat dry thoroughly with paper towel. Rub with oil and 1 tsp ground black pepper. Cover and leave at room temperature for 1 hour before cooking.
5 Quarter figs lengthways and place in a bowl. Add balsamic vinegar and a little extra oil, season to taste and stir to combine. Set aside to macerate. 6 Preheat a barbecue to medium-high. Brush excess marinade from chicken, then grill, skin-side down, until dark golden (5-10 minutes). Turn over and grill until cooked through or when juices run clear when thickest part of thigh is pierced with a skewer (40-45 minutes). Cover and rest in a warm place (30 minutes).
7 Meanwhile, warm figs on barbecue and reheat sauce. Carve chicken and arrange on a serving plate, spoon over warm sauce, top with figs and finish with fig-leaf oil and basil leaves to serve. Wine suggestion 2019 Meadowbank Gamay, Tasmania.