This delicious recipe comes from the boys behind Three Blue Ducks restaurant (Bronte & Byron Bay) Mark Labrooy & Darren Robertson. This recipe is featured in their brilliant cookbook "Real Food"; packed with over 100 delicious recipes made mostly with whole foods.
"Good gravy goes a long way, bad gravy reminds me of the RSL. Don't get me wrong, I love the 'Ari", but I'm yet to have gravy in one that has blown my socks off. When you're making this, there will be some dark sticky bits in the roasting tray that look just irresistible. But try to resist! These bits of sticky goodness are what will put your gravy in the hall of fame" said Mark.
This dish calls for a whole free range chook and all the accompanying ingredients used to make a generous portion of crispy roast potatoes and a delicious baby cos salad.
This is the perfect roast.
1 x 1.6kg free range whole chicken
2 cloves of garlic
1/4 teaspoon smoked paprika
1 tablespoon plain flour
1 tablespoon tomato paste
200ml non-alcoholic red wine
900g - 1kg dirty potatoes
2 baby cos lettuce
2 tablespoons Dijon mustard
1/3 bunch chives
Cook chicken & make gravy
Preheat oven to 200°C fan-forced (220°C conventional). Starting at the cavity, slide your fingers between the skin and the breast of the chicken to create pockets. Slide butter (approx 80g) and sliced garlic under the skin of each breast to keep moist. Season the chicken heavily – the salt will help make the skin crispy. Place chicken on a roasting tray and roast for 20 minutes. After 20 minutes, turn the oven down to 180°C fan-forced (200°C conventional). Sprinkle paprika over chicken. Roast for further 40 minutes.
While the chicken is in the oven for the first 20 minutes, peel your potatoes and cut in to even 4cm pieces (approx). Wash your potatoes under the tap and place in a large pot. Cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes, to parboiled. Drain in a colander and give a bit of a shake to chuff the potatoes. Season well with salt and pepper. When you sprinkle paprika over the chicken, add the potatoes, drizzle with olive oil and cook for the remaining time with chicken.
To check the chicken, pull the leg away from the side of the bird and slice it down to the bone where it joins the torso. If it’s a little pink and bloody, it needs a bit longer. Cooking time can depend on the oven. Once cooked, rest chicken on a board and plate potatoes ready to serve. Reserve roasting tray with juices to make the gravy.
Take the same roasting tray and place it over low heat on the stovetop. Add the flour and tomato paste and cook for a minute while stirring. Deglaze with half the red wine, loosening and stirring caramelised bits from the tray with your spoon. Use the remainder of the wine to adjust the thickness of the gravy, season and pour into a gravy boat. Carve the chicken, squeeze over a little lemon juice and serve with generous portions of gravy.
In a bowl combine mayonnaise, finely chopped chives, juice of one lemon, mustard, a drizzle of olive oil, salt and pepper. Cut cos into quarters. Lay cos wedges on a plate and drizzle with dressing.
This recipe was created by Three Blue Ducks. For more information visit www.threeblueducks.com
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