Italian

Brined roast spatchcock with farro and cucumber bread salad

Name: Brined roast spatchcock with farro and cucumber bread salad
Yield: 6
Cuisine: /italian
Ingredients: 3 x 400g whole spatchcocks; 125ml white wine; 50g unsalted butter, melted; 12 baby leeks (substitute long green shallots); 20.00 ml extra virgin olive oil; 150g salt; 125ml honey; 12 bay leaves; 10 garlic cloves, bruised; 40.00 ml black peppercorns; 3 large rosemary sprigs; 1 bunch each thyme and parsley stalks; Pared zest of 2 lemons; 150g pita, cut into 5cm pieces; 150g farro (substitute pearl barley); 1/2 white onion, finely chopped; 2 Lebanese cucumbers, chopped; 30.00 ml chardonnay vinegar (substitute white wine vinegar); 80ml olive oil; 1 bunch each mint and basil, leaves picked, torn

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by Guy Grossi

Aug 08, 2018

The light, crispiness of this salad pairs perfectly with succulent spatchcock.

Brined roast spatchcock

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

Brine

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

Farro and cucumber bread salad

150g pita, cut into 5cm pieces
150g farro (substitute pearl barley)
1/2 white onion, finely chopped
2 Lebanese cucumbers, chopped
1 1/2 tbs chardonnay vinegar (substitute white wine vinegar)
1/3 cup (80ml) extra virgin olive oil
1 bunch each mint and basil, leaves picked, torn

Method

1.

Preheat the oven to 170°C. Grease a large baking tray and line with baking paper. Place pita on prepared tray and bake for 10 minutes or until golden, then set aside.
2.

Meanwhile, cook farro according to packet instructions, then drain and set aside to cool slightly. Place cooled farro in a bowl with remaining ingredients, toss gently and transfer to a large serving platter to serve.
3.

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.
4.

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.
5.

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.
6.

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.