Ingredients
1.8kg Barossa chicken
1 bunch thyme
1 bay leaf
1 head garlic, cut in half
1 tbsp extra virgin olive oil
Sea salt, freshly ground white pepper
160ml chicken jus
1 tbsp chopped tarragon
Paris Mash
4 large Desiree potatoes (approx. 600g in total)
Fine sea salt
200ml milk
200g cold unsalted butter, diced
Watercress Salad
1 bunch roughly picked watercress
1 head white witlof, cut into 1cm pieces
1 ripe Packham pear, sliced thinly lengthways
200g blue cheese
50g toasted walnut halves
Salt and pepper
Shallot dressing
50g eshallot
50ml red wine vinegar
150ml extra virgin olive oil
Method
1. For the chicken: Pre-heat the oven to 220ºC.
2. Rub the oil over the chicken and sprinkle with sea salt and pepper. Fill the cavity with half of the thyme, garlic and three bay leaves, place the remaining herbs on the base of the roasting tray, and place the chicken on top.
Turn the oven down to 200ºC, place the chicken in the oven. Roast the chicken for 55 minutes. Remove the chicken from the oven and allow to rest for 15 minutes. Bring chicken jus to the boil, add tarragon and sauce over the top.
3. For the Paris mash: Place the unpeeled potatoes in a large saucepan and cover with cold water. Add a pinch of salt and bring to the boil, then reduce the heat and simmer for 25–30 minutes.
(Test the potatoes by piercing them with a sharp knife. If they are ready, the blade will come out clean with no residue.) Drain well.
4. Peel the potatoes while they are still hot, using a tea towel to protect your hands. Pass the peeled potatoes through a mouli and then drum sieve and into a saucepan.
Use a wooden spoon to stir the mash until all the moisture is removed (you want the potato to be dry to the touch).
5. Bring the milk to the boil, then reduce the heat to a simmer. Place the mash potato over low heat and add 50g of butter, stirring until combined.
Add 50ml of milk and stir until combined. Repeat until all the butter and milk has been added and the mash is creamy and light.
6. Season with salt to taste.
7. For the watercress salad: Make dressing by blending eshallot with red wine vinegar until smooth, then add oil and blend to combine. Season with salt and pepper.
8. In a bowl mix watercress, witlof, and pear, add walnuts, then crumble over the blue cheese.
9. Season with salt and pepper and gently toss with the shallot dressing and serve.
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