30 cloves garlic
1 x 2kg free-range chicken
3 sprigs rosemary, chopped
50ml Extra-Virgin olive oil
Freshly ground black pepper
- Place the unpeeled garlic in a solid steam tray, Steam 100°C for 4 minutes. Remove from the steam oven and set aside.
- Cut the lemon in half and squeeze the juice into the cavity of the chicken, then add the rosemary. Mix olive oil with a good pinch of sea salt and pepper and massage into the skin of the bird. Sit the chook on the wire rack over a lined Multi-purpose tray.
- Place into the oven and select Combination Mode and roast with the following settings: Stage 1: Fan Plus 180°C + 25 minutes + 85% moisture.
- Remove the chicken from the oven, pour over verjuice and place the steamed garlic into the Multi-purpose tray, select Combination Mode and roast with the following settings: Stage 1: Fan Plus 210°C + 15-20 minutes + 50% moisture. This stage of cooking is mostly for browning, to ensure you do not overcook the chook, set the time for 20 minutes and check the chook after 10-15 minutes.
- Remove the chook and place breast side down (the internal temperature should be 62°C) on the trivet to rest for 30 minutes (the internal temp should reach at least 65°C), covered loosely with foil. The resting time ensures even cooking of the chook and increases succulency. When carving, the flesh will be opaque and the juices run clear.
- Carve the chook, then pour over the pan juices and serve accompanied by the roasted garlic.
Hints and tips
- If the oven has the food probe, use a core temperature of 62°C instead of the 20 minute duration at step 4.
- Selecting a chook for roasting: “Of course for me I always prefer one of Saskia’s well brought up chooks but when not available it’s important that I have a chook that’s been reared on a totally vegetarian diet. The legume, wheat and corn mix the chooks feed on results in such a profound difference in flavour from that of chooks fed on protein derived from fish- and meat meal. There is no doubt that the corn in the diet results in greater amounts of fat under the skin and a lot more marbling than other diets – but what flavour it produces.” Maggie