BRINED ROAST SPATCHCOCK
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).