February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
    Read more…

January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
    Read more…

August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
    Read more…

May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
    Read more…

  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
    Read more…

  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
    Read more…

  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
    Read more…

  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
    Read more…

October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
    Read more…

  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
    Read more…

  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
    Read more…

  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
    Read more…

  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
    Read more…

  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
    Read more…

  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
    Read more…

  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

How to cook the ultimate roast chicken

By
Hannah Koelmeyer
Added
21 November, 2013

Stefano de Pieri and Jim McDougall share their recipes for the perfect roast chicken from their cookbook, 'Nuovo Mondo'.

Jim began his cooking career as Stefano’s apprentice. Over the years, their styles have diverged a little. Stefano generally prefers not to over-complicate things, and allow great produce and the traditional techniques of his Italian heritage speak for themselves, whereas Jim has embraced the more innovative and complex methods he has learned working in some of Melbourne’s most acclaimed fine-dining restaurants. Here, they share their different takes on a classic roast chicken. 

Jim’s roast chicken (below, left) uses three techniques – brining, poaching and then roasting – to ensure moist flesh and crispy skin, and must be started a day in advance. Brining the chicken before cooking helps to add flavour and also produces an incredibly tender and juicy roast. Jim explains: ‘Brining uses the principal of osmosis, which roughly means the natural flow of liquids into each other. In a natural and passive environment, salt flavours the meat and the meat naturally flavours the water in a kind of organic equalisation. Brining helps to denature proteins and unravel them, adding to tenderness. The addition of salt and sugar also enables the meat fibres to hold on to moisture as well as seasoning the meat.’ 

Stefano (below, right) takes a much more traditional – and simple – approach, stating that ‘Jim’s chicken is very cheffy. It is not for everyday, which is where I come in.’

ultimate roast chicken

Jim’s perfect roast chicken

1.6 kg whole free-range chicken, legs trussed

1 stick lemongrass, bruised

1 handful thyme

2 sprigs rosemary

1 handful sage

2 lemons, cut in half

1 garlic, cut in half

60 ml olive oil

freshly ground black pepper

Brine

245 g salt

130 g sugar

To make the brine, combine the salt and sugar in a large saucepan or similar container with 4 litres water.

Place the chicken in the brine for 3–4 hours.

Heat a large saucepan of lightly salted water over high heat with the lemongrass, thyme, rosemary and half the sage. Bring to the boil. You will need four times the amount of liquid to chicken, so the saucepan must be large enough to hold about 5 litres water and the chicken without overflowing.

Stuff the lemon halves and the garlic into the chicken cavity. Add to the boiling water and return to the boil. Remove from the heat and weigh the chicken down with a plate so it is fully submerged. Cover the saucepan with a lid and leave for 45 minutes.

Remove the chicken from the saucepan and discard the cooking liquid and flavourings. Transfer to an ice bath to chill. Once cool, refrigerate, uncovered, for a few hours or overnight to dry out the skin.

Preheat the oven to 220°C.

Place the chicken in a roasting tin and stuff the remaining sage into the cavity. Rub a little olive oil all over the chicken and season with pepper. (The brine should have sufficiently seasoned the chicken, so there is no need for additional salt.) Roast the chicken in the oven for 15–20 minutes until well coloured. Remove and let the chicken rest for about 10–15 minutes before carving and serving.

Simple roast chicken, the Stefano way

1.6 kg whole free-range chicken

100 g salted butter, softened

12 sage leaves, chopped

1 tbsp rosemary, chopped

3 tbsp preserved lemon, chopped

olive oil, for cooking

salt

6 garlic cloves

Preheat the oven to 180°C.

With a sharp knife, separate the chicken skin from the breasts and the breast-bone (you will notice by inserting your fingers that the skin is still attached to the central bone either side of the breasts).

In a bowl, mix together the butter, sage, rosemary and preserved lemon. Use your fingers to push the butter under the skin and spread it around as evenly as possible – the butter should not be too soft and runny but still hold its shape when pressed onto the skin. Rub the chicken skin with olive oil and season lightly with salt.

Place the chicken on its side in a baking dish. Scatter around the garlic cloves and roast for 20 minutes, then turn the chicken on its other side and roast for another 20 minutes Finally, turn the chicken so it is sitting upright in the tray and cook for a further 20 minutes. Remove from the oven and rest for 10 minutes before carving.

Squeeze the garlic out of its skin and mix with the cooking juices, then pour over the chicken when carved. Apply extra salt if needed, but less is usually more.

For more of Jim and Stefano's recipes, check out their incredible book, Nuovo Mondo.


More ways to roast a chicken

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again