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Be­gin this recipe 1 day ahead.

3 x 400g whole spatch­cocks

1/ 2 cup (125ml) white wine 50g un­salted but­ter, melted 12 baby leeks (sub­sti­tute long

green shal­lots) 1 tbs ex­tra vir­gin olive oil


1 cup (150g) sea salt flakes 1/ 2 cup (125ml) runny honey 12 bay leaves 10 gar­lic cloves, bruised 2 tbs black pep­per­corns 3 large rose­mary sprigs 1 bunch each thyme and pars­ley stalks Pared zest of 2 lemons

For the brine, com­bine all in­gre­di­ents and 4L wa­ter in a large saucepan over high heat and bring to the boil. Re­move from heat and stand un­til com­pletely cooled. Place chick­ens in brine, cover and chill overnight.

The fol­low­ing day, re­move chick­ens from brine and dis­card brine. Pat the chick­ens dry, in­side and out, us­ing pa­per towel.

Pre­heat oven to 180°C and grease a medium roast­ing pan.

Place chick­ens, breast-side up, in pre­pared pan with wine and brush with but­ter. Roast, bast­ing oc­ca­sion­ally, for 50 min­utes or un­til golden and the juices of the chicken run clear when the thick­est part of a thigh is pierced with a skewer.

Mean­while, to make the charred leeks, heat a char­grill pan or bar­be­cue to medium-high heat. Blanch leeks in a saucepan of boil­ing wa­ter for 1 minute or un­til just un­der ten­der. Drain and re­fresh in iced wa­ter. Pat leeks dry with pa­per towel and brush with oil. Grill leeks, turn­ing oc­ca­sion­ally, for 4 min­utes or un­til grill marks ap­pear. Serve chick­ens with charred leeks and the farro and cu­cum­ber bread salad (see recipe, page 68).

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