ROAST CHOOK WITH RISONI WITH LEEKS & SPINACH
1.8kg chicken, rinsed, patted dry 1 large lemon, halved 4 sprigs thyme 4 sprigs rosemary 4 sprigs French tarragon (optional) Extra virgin olive oil for drizzling Butter for roasting 12 cloves garlic, unpeeled 60ml dry white wine 11⁄ cups risoni or orzo
2 1 Tbsp light olive oil 2 leeks, white part only, chopped 2 bunches English spinach, stalks removed, washed, coarsely chopped Preheat the oven to 200C. Place the chicken in a roasting pan, breast side up. Juice the lemon halves and pour over the chicken, rubbing some into the skin, then stuff the lemon husks inside the cavity with a sprig of thyme, rosemary and tarragon, if available. Drizzle the chicken with extra virgin olive oil and dot with butter. For the best results be generous. Coarsely chop the remaining thyme, rosemary and tarragon leaves and sprinkle over and around the chicken, then sprinkle with sea salt and freshly ground black pepper. Add some water to the pan to a depth of about 2cm then add the garlic cloves. Roast for 70 minutes then test for doneness by piercing the thigh to see if the juices run clear. Remove from the oven, transfer the chicken and garlic to a plate and cover loosely with foil to rest. Skim the fat from the pan if you like, but it is not essential. Add the wine to the pan juices, bring to the boil and reduce to the consistency of pouring cream then season to taste. Meanwhile, for the risoni with leeks and spinach, add the risoni to a saucepan of simmering salted water and cook over medium heat for about 8 minutes or until al dente. Drain. Heat the light olive oil in a wok, add the leeks and stir over medium heat until tender. Add the spinach and stir-fry until wilted. Toss the risoni and spinach mixture together. Serve the chicken and garlic cloves on a bed of the risoni mixture and drizzle with the reduced pan juices. Serves: 4 Recipe: Kathy Snowball