Wood-Fire Roasted Burrawong Chicken

Wood-Fire Roasted Burrawong Chicken

Serves 4

Heat your wood-fired oven to 350°C.

Pod the borlotti beans into a pot and cover with cold water. Add half the carrot, half the celery, half the onion, 1 sprig of thyme and half a sprig of rosemary and cook until soft and creamy. Allow to cool in the liquid, then drain and remove herbs and vegetables. Finely dice the pancetta and remaining vegetables, including garlic. Cook these in a pan until sweet and tender.

Add the beans to the pan with the chicken stock, 1 sprig of thyme and the rest of the rosemary. Cook until the chicken stock has reduced by half. Season with salt and pepper.

Place the chicken in a roasting pan and drizzle with oil. Season with a little salt. Add a couple of sprigs of thyme over the chicken. Place in the oven. Roast for 35 minutes, until the chicken skin has crusted and blistered. Allow to rest.

To Serve

Re-heat the borlotti beans. Finish with parsley and a drizzle of extra virgin olive oil. Spread over a large platter and then place the carved chicken over the beans. Dress with more oil and salt.

Chef’s tip: This will be a Sunday family winner! If you don’t have a wood-fired oven, you can use a domestic oven, set at 250°C.

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