Chef Paul Wilson
has created another delicious dish for all of the home cooks to have a go at.
Twice cooked barbecued baby chicken with Tarragon bread salsa
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.
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.
