It's the time of the year to fire up the barbecue; chicken can be tricky on the grill By poaching gently first ensures a evenly cooked moist & flavourful bird. Try adding aromatic wood like Hickory, oak or Iron bark to the grill for more flavour.
Ingredients and Methods
Chicken Ingredients
To Poach
- 4 baby free range chicken Spatchcock
- 500ml chicken stock
- 3 cloves of garlic split
- Hand ful of tarragon
- 1 onion peeled& ¼
- Large pinch of salt
- Husk from a corn on the cob retain corn kernels for salsa
Method
Place the chicken Spatchcock into a suitable pot cover with chicken stock add the vegetables, herbs & salt
Bring very gently just to the boil on a low to med flame, as the chicken just boils, remove from the heat & allow to cool
Retain the chicken stock for soup & rice dishes
Drain the chicken onto a dry cloth &refrigerate till required, pre heat the barbecue & prepare the salsa
Salsa Ingredients
- 1 slice of day old rustic bread fried or baked till crisp
- 1 tbsp. of red wine vinegar
- 1 cup of tarragon leaves (stems removed)
- 1 clove garlic
- 2 finely chopped shallots
- 1 green chilli finely chopped
- 1/4 cup of extra virgin olive oil
- 100g of cooked broad beans de skinned
- 100g Cooked kernels form a corn on the cob
- salt and pepper, squeeze of lemon
- 1 bunch of just cooked Asparagus finely sliced
- 2 tbsp of red wine vinegar
- 3 tbsp of extra virgin olive oil
Method
To make the salsa moisten the slice of bread, crust removed, with a tablespoon of best quality red wine vinegar. Place the bread, a cup of tarragon leaves (stems removed) and a peeled garlic clove, chilli & shallots into a food processor with 1/4 cup of extra virgin olive oil. Add a couple of good pinches of salt and pepper, a squeeze of lemon and pulse until the salsa has blended. Add vegetables just before serving
To serve
Brush the chicken with olive oil, season well with freshly milled Pepper &a pinch of salt
Arrange on the barbecue & grill evenly all over Say 4 mins each side till nicely charred
Remembering the chicken has already been cooked we are just re heating & adding some more flavour. Arrange on a serving plate with some lemon & lightly dressed leaves like Rocket.
Finely coat with the fragrant salsa.
Chef Paul Wilson
Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)
