Grilled Spatchcock With Radicchio, Boiled Egg, Tarragon And Beetroot

Grilled Spatchcock With Radicchio, Boiled Egg, Tarragon And Beetroot

Ideal for any gathering, this robust chicken dish celebrates the art of bringing together quality ingredients to create a memorable dining experience.

CHEF

Jason Roberts

Adam Goodes

cuisine

Western

social

Jason Roberts

Adam Goodes

cooperated brands

Our Cow

Three Threes

Grilled Spatchcock With Radicchio, Boiled Egg, Tarragon And Beetroot

Grilled Spatchcock With Radicchio, Boiled Egg, Tarragon And Beetroot

Full Recipe In details

Ingredients

INGREDIENTS (GRILLED SPATCHCOCK WITH RADICCHIO AND BEETROOT)
  • 1 whole Our Cow Chicken 1.2 – 1.5 kg, spatched
  • 1 tablespoon extra-virgin olive oil
  • Radicchio, a few small leaves washed and well drained
  • 1/3 cup toasted, chopped walnuts
  • 1 jar of Three Threes baby beets, drained of liquid and split in half
  • ½ bunch of flat leaf parsley roughly chopped
INGREDIENTS (BOILED EGG AND ANCHOVY DRESSING)
  • 1 whole Our Cow Chicken cut in four (1.6-1.8kg)
  • 4 tablespoons good olive oil
  • 4 pieces of dried Delite Mandarin peels
  • ½ teaspoon toasted ground coriander seed
  • 12 whole dried long red chillies
  • 1 large knob of ginger, peeled and finely sliced
  • 1/3 cup Szechuan peppercorns
  • 1 tablespoon whole white peppercorn
  • 2 red capsicum, cut into 1cm cubes
  • 6 star anise
  • 2 cinnamon quills
  • 2 cups chicken broth
  • 1 bunch green onions
  • 2 cups of sugar snaps, tough ends removed

Methods

  • Pre heat oven to 190C
  • Take the chicken out of its wrapping and pat dry with a paper towel to remove any excess moisture, remove any extras that could be stuffed inside the cavity
  • Place the chicken breast side up on a chopping board, take a large knife and insert it into the cavity of the chicken, cut down along each side of the backbone, from neck to the tail and remove. (A pair of kitchen shears will also do the job). Now turn the chicken over and using the heal of the knife crack the breast plate to flatten out even further
  • Douse in olive oil, salt and pepper and place into a pre-heated griddle pan to brown skin side down until golden, approximately 6– 8 minutes then turn and place into the oven for around 18 – 22 minutes or until cooked through and giving a further few minutes resting time.
  • Mix the dressing ingredients together a good 10-15 minutes before serving
  • Split the chicken into 8 pieces, each breast into 2 pieces and each leg into a drumstick and a thigh. Place into a mixing bowl along with the radicchio, toasted walnuts, baby beets, flat leaf parsley and boiled egg dressing. Toss gently and serve immediately

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