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recipe

Butterflied chicken, brown butter parsnip puree & tarragon sauce

  • Preparation Time: 15 mins
  • Serves: 4
  • Cooking Time: 60 mins
  • Ready Time: 75 mins
  • Cooking Method: Barbecue
  • Difficulty: easy

1 whole chicken butterflied
1 Tbsp olive oil
1 Tbsp italian stallion rub, or italian herbs
500 gm peas

PARSNIP PUREE
3 parsnips, peeled & chopped
100 gm butter
2 Tbsp brown sugar
2 Tbsp maple syrup
200 ml heavy cream, slightly warmed
Tarragon Sauce
250 ml chicken stock
1 Tbsp chopped tarragon
50 gm butter cold

Rub chicken all over in oil and then rub with Italian stallion, or italian herb mix.
You can do this in advance and leave chicken to air dry in the fridge for the day (See notes below).

OVEN COOKING
Place on a roasting tray and cook @ 200°C for 45mins – 1 hour.
Chicken will be ready when juices are clear or internal temp is 75c on the leg.
Rest for 5 minutes before cutting

BARBECUE COOKING
Heat barbecue to medium. Place coals on one side of bbq and chicken on other.
You may want to add a little applewood chips for some flavour.
Cook on indirect heat for 45mins – 1 hour until juices are clear/internal temp on leg is 75c.
Rest for 5 mins before cutting

PARSNIP PUREE
Boil parsnips in salted water for 18 – 20 minutes, until almost mushy.
Meanwhile add butter to saucepan and melt on medium heat until butter becomes frothy and starts to brown slightly.
Remove from the heat and stir in maple syrup & sugar.
Once parsnips are boiled, strain and mash using a potato masher.
Once mashed stir in butter and cream and continue to mash

PEAS
Place in saucepan with a splash of water, knob of butter and pinch of salt. Cook for 2 minutes

TARRAGON JUS
Place warm chicken stock in saucepan and simmer for 5 minutes to reduce, add tarragon and whisk in cold butter.

EXTRA TIPS

BRINING CHICKEN
This is a great way to add moisture to chicken or any poultry. A simple one is 1 500ml, 75g salt and 15g sugar.
Heat the water and dissolve sugar/salt. Add another 500ml of icy water.
Once water is cool, place whole chicken or chicken parts in for 1hr – 24hrs.
Prior to cooking just rinse the chicken in water to remove all the salt.

AIR DRYING CHICKEN IN THE FRIDGE
If you want golden crispy skin on chicken or on any meat then taking it out of the packet and letting it air dry in the fridge is essential.
This removes moisture and leaves the skin/outer layer drier and ready to get a good crust/sear/golden skin.

RESTING THE MEAT
Resting the meat after cooking is important. This allows the juices to be re-absorbed into the chicken and keep it juicer.

WARMING THE CREAM
Warming the cream a little means it won’t split or curdle when adding to the hot parsnips.

Recipe supplied by Pepper and Me.

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  • SERVES: 4-5
  • Difficulty: easy

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