Roast chicken with an­chovy but­ter and greens

Gourmet Traveller (Australia) - - Food -

SERVES 4-6 // PREP TIME 20 MINS // COOK 1 HR 35 MINS (PLUS REST­ING) An­chovy but­ter spread un­der the skin makes roast chicken, a win­ter favourite, even bet­ter, and the greens soak up all the juices.

1 chicken (about 1.5kg) 1 tbsp olive oil, plus ex­tra

for driz­zling

60 ml (¼ cup) chicken stock 2 bunches broc­col­ini,

trimmed

1 bunch cavolo nero, torn 3 gar­lic cloves, skin on Juice of 1 le­mon

Crusty bread, to serve

AN­CHOVY BUT­TER

6 an­chovy fil­lets, chopped 2 tbsp oregano leaves, plus

ex­tra to serve 4 gar­lic cloves

50 gm soft­ened but­ter

1 For an­chovy but­ter, pound an­chovy, oregano and gar­lic with a mor­tar and pes­tle, sea­son to taste and stir in but­ter.

2 Pre­heat oven to 190°C. Slide your fin­gers care­fully be­tween skin and breast of chicken to sep­a­rate, then loosen as much of the skin around the legs as pos­si­ble with­out pierc­ing skin. Spread but­ter un­der skin with your fin­gers and press to dis­trib­ute evenly. Tie legs together with kitchen string and stand at room tem­per­a­ture for 20 min­utes.

3 Place chicken in a roast­ing pan or in a large oven­proof fry­ing pan, driz­zle with ex­tra oil and sea­son. Pour stock into pan and roast, bast­ing oc­ca­sion­ally, un­til chicken is gold­en­brown and juices run clear when a thigh is pierced with a skewer (1 hour 15 min­utes). Trans­fer chicken to a plate to rest (20-25 min­utes).

4 In­crease oven to 250°C.

Toss broc­col­ini and cavolo nero in oil and add to pan with gar­lic, then roast, toss­ing oc­ca­sion­ally, un­til broc­col­ini is ten­der (20-25 min­utes). Sea­son with le­mon juice and re­turn chicken to pan. Serve with bread. Wine sug­ges­tion tex­tu­ral white pinot blanc. ●

Frit­tata All props stylist’s own. Roast

chicken Pan from Rays Out­doors. All other props stylist’s own. Stock­ists p168.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.