1.5-2kg whole chicken
1 jar of Bold Bean Co. Chickpeas
200g purple sprouting broccoli
50g kale (stalks removed)
1 red onion (finely sliced)
1 head of baby gem lettuce (leaves separated & washed)
For the Caesar Dressing:
60g confit garlic puree (see recipe below)
1 raw garlic clove
100g grated parmesan
1 emon zest & juice)
2 fillets anchovy (drained)
1 tsp capers
1 tsp honey
salt & pepper to taste
Preheat the oven to 180 deg C.
Take the chicken out of the fridge 30 minutes before roasting. Season the chicken well with oil, salt and pepper
Roast the chicken for an 1 ½ hour. A 2kg bird will take approx 1 and 20 mins mins (40 mins per kilo), see below for internal temperatures.
Meanwhile as the chicken is roasting prepare the vegetables and dressing. For the dressing, put all the ingredients into a blender and blend until smooth. Keep this in a fridge, it will keep for 10 days in a sealed container.
Prep the broccoli by trimming the lower end of the stalks and blanching in boiling salted water for 2-3 mins. Drain and run under cold water to stop the cooking. Put into a tray and add the drained chickpeas.
Add the kale to a roasting tray and drizzle with some oil and salt and pepper and roast in the oven for 5-7 mins until crispy.
Next check the chicken, use a probe to get the best results. The internal temperature after resting should be 75 degrees C minimum so I take out the chicken when it’s 72 degrees C and then while it's resting keep checking the temperature until it's climbed to 75 deg C.
To accurately take the temperature, put the probe in at the most dense part of the breast at a 45 degree angle and leave for 1-2 minutes.
Add a small amount of water and olive oil to the tray of broccoli and chicken peas and cover with foil and heat it in the oven for 5-6 mins until warm. Add them to a bowl with the red onion and little gem lettuce leaves. Dress with the caesar sauce quite generously.
Serve in a large bowl and add the crispy kale on top along with an extra drizzle of the caesar sauce.
Now to carve the chicken:
I carve it by separating all the individual joints and slicing the breast off the bone.
Start by taking off the legs and find the joint which separates the drum from the thigh and cut through.
Remove the wings and split in two, separating the wing flat from the drumette.
Now remove the wishbone as this will make it easier to remove the breasts and run a knife down the middle of the breast bone and take both breasts off the carcass and slice into 5 or 6 slices.
Keep the carcass as it can make good soup and stock.
Serve all together along with the warm salad and pour over some of the roasting tray resting juices.