crisp golden chicken Crisp Golden Chicken FOUR WIvES
crisp golden chicken Heirloom tomato aioli, fresh chimichurri, grilled lemon
Crisp Golden Chicken
METHOD:
Pre-heat oven at 220°c and heat griddle pan. Remove chickens from the brine and pat dry with a clean cloth.
INGREDIENTS:
3 600g young chickens, backbone removed and splayed and brined for 12hrs 4 large red heirloom tomatoes 1 cup mayonnaise (Japanese kupi) mixed with 1 clove of garlic, crushed ½ cup oregano leaves ½ cup parsley leaves ½ fresh long red chili, chopped fine 1 clove garlic, crushed Juice of a lemon 1TBS red wine vinegar 100ml extra virgin olive oil 1 lemon cut in half BRINE 2L water 100ml light soy sauce 80g sugar Rind of an orange 2 star anise 2 cloves of garlic, cracked BRINE Boil all ingredients then cool before using.
oast tomatoes in the oven until R collapsed, soft and caramelized, allow to cool, skin and puree the flesh. lace chicken, skin side down, on the P griddle. Turn when the chicken in a nice golden colour, leave to cook for a few minutes before transferring to a roasting pan and the oven. ook chicken for 10-12mins in the C oven and allow to rest in a warm place. old garlic and tomato puree through F mayonnaise and set aside hop parsley and oregano together, C add chopped chilli and crushed garlic. Place in a bowl and stir through olive oil, lemon juice and vinegar, season. lace lemon, cut side down on the P griddle until golden. Reheat chicken after resting and move to a chopping board and cut each into four. pread plate with tomato aioli and S arrange chicken pieces over the top. Spoon over the chimichurri and place the grilled lemon on the plate for it to be squeezed over the chicken. Serves 4 – 6 people.
Serve with: Pilsner
FOUR WIvES Four Wives’ herbaceous nose is complimented by the vibrant fresh herbs of the chimichurri and the beer’s spicy palate is equally matched and tempered by the smooth tomato aioli. The chicken screams for the juice of the grilled lemon and the result will surely pick up on the distinctive hop aroma in the Four Wives Pilsner.
Crisp Golden Chicken
METHOD:
Pre-heat oven at 220°c and heat griddle pan. Remove chickens from the brine and pat dry with a clean cloth.
INGREDIENTS:
3 600g young chickens, backbone removed and splayed and brined for 12hrs 4 large red heirloom tomatoes 1 cup mayonnaise (Japanese kupi) mixed with 1 clove of garlic, crushed ½ cup oregano leaves ½ cup parsley leaves ½ fresh long red chili, chopped fine 1 clove garlic, crushed Juice of a lemon 1TBS red wine vinegar 100ml extra virgin olive oil 1 lemon cut in half BRINE 2L water 100ml light soy sauce 80g sugar Rind of an orange 2 star anise 2 cloves of garlic, cracked BRINE Boil all ingredients then cool before using.
oast tomatoes in the oven until R collapsed, soft and caramelized, allow to cool, skin and puree the flesh. lace chicken, skin side down, on the P griddle. Turn when the chicken in a nice golden colour, leave to cook for a few minutes before transferring to a roasting pan and the oven. ook chicken for 10-12mins in the C oven and allow to rest in a warm place. old garlic and tomato puree through F mayonnaise and set aside hop parsley and oregano together, C add chopped chilli and crushed garlic. Place in a bowl and stir through olive oil, lemon juice and vinegar, season. lace lemon, cut side down on the P griddle until golden. Reheat chicken after resting and move to a chopping board and cut each into four. pread plate with tomato aioli and S arrange chicken pieces over the top. Spoon over the chimichurri and place the grilled lemon on the plate for it to be squeezed over the chicken. Serves 4 – 6 people.
Serve with: Pilsner
FOUR WIvES Four Wives’ herbaceous nose is complimented by the vibrant fresh herbs of the chimichurri and the beer’s spicy palate is equally matched and tempered by the smooth tomato aioli. The chicken screams for the juice of the grilled lemon and the result will surely pick up on the distinctive hop aroma in the Four Wives Pilsner.
