Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Take chicken out of fridge and drizzle with half the oil. Season with salt flakes and freshly ground black pepper. Place prepared chicken in a roasting tray and cook for 50 minutes. Set aside to cool.
• 2.
  Meanwhile, prepare the base liquid. Heat a large heavy-based saucepan over medium heat. Add the remaining oil, onion, garlic, celery and carrot and cook for 5 minutes, or until soft and aromatic. Season lightly with salt flakes. Add the wine to the pan and continue to cook until the liquid is reduced by half.
• 3.
  Add the chicken stock, parsley, half the tarragon, the bay leaves and 2 sprigs of the thyme. Increase heat to medium-high and cook until the liquid has reduced by three-quarters (or until you have approximately 2 cups, or 500ml, of liquid remaining). Strain the liquid into another saucepan and add the duck fat, stirring until it is dissolved. Set aside to cool.
• 4.
  While the liquid is cooling, remove the skin from the chicken, trying to keep it in the largest pieces possible. Pull the meat off the carcass, thinly shred and place in a large bowl.
• 5.
  Place the skin in one layer on a baking tray lined with baking paper and roast for 10 minutes at 200°C/180°C fan-forced, or until it is dry and crispy. Take care not to burn or overcook the skin. Set aside to drain on paper towel.
• 6.
  Season the meat with salt flakes and freshly ground black pepper and finely chop the chives and remaining tarragon and thyme. Add the herbs to the meat and mix to combine. Add stock mixture and mix until combined.
• 7.
  Place roasted chicken skin in a mortar and use a pestle to grind until it forms a rough crumb. Reserve 1 tbs to serve. Fold remaining skin through the mixture to thoroughly mix and season to taste.
• 8.
  Spoon mixture into serving bowls or ramekin of your choice. Refrigerate, covered in plastic wrap, for at least 6 hours, or overnight, until set.
• 9.
  Remove from the fridge one hour before serving. Serve sprinkled with reserved chicken skin crumb, with toasted bread crisps alongside.