Poulet Rôti aux Olives from Maison Batard

Ingredients

Chicken:

· 1 free-range whole chicken (about 2kg)

· 1 tbsp butter, melted

· 200g pitted Sicilian green olives, drained

· 2 tbsp chopped parsley

· 1 lemon, cut into wedges

Brine:

· 2.5 litres water

· 75g table salt

· ½ bunch thyme leaves

· ½ bunch parsley stalks

· Zest of ½ lemon

· 2 tbsp coriander seeds, toasted

· 2 bay leaves

· 3 garlic cloves, peeled

· ½ tbsp honey

Green Olive Rub:

· 50g Sicilian green olives, pitted

· 1 tbsp coriander seeds, lightly toasted

· 2 tsp dashi stock powder

Method

Prepare the brine: In a large saucepan over medium heat, combine all brine ingredients and bring to a boil. Transfer to a large, deep container (at least twice the size of the chicken) and allow to cool completely in the refrigerator.

Make the olive rub: In a small food processor or spice grinder, blend the olives, coriander seeds, and dashi stock powder until combined. Store in an airtight container until needed.

Once the brine is fully cooled, submerge the chicken completely. Cover and refrigerate overnight.

The next day, remove the chicken from the brine and pat it dry. Spread half the olive rub over the outside of the chicken, then rub the remaining mixture inside the cavity.

Preheat the oven to 220°C fan-forced (240°C conventional).

Line a deep roasting tray with a large sheet of foil, ensuring it extends up the sides. Layer a same-size sheet of baking paper on top. Place a wire rack over the tray and position the chicken on the rack. Roast, uncovered, for 30 minutes.

Reduce the oven temperature to 160°C fan-forced (180°C conventional). Remove the chicken from the oven, bring the foil and baking paper together to enclose the chicken, and fold to seal. Roast for a further 1 hour.

Carefully open the foil packet, brush the chicken with melted butter, and scatter the olives around it. Increase the oven temperature to 200°C fan-forced (220°C conventional) and roast for a further 30 minutes, or until browned and fully cooked through.

Remove from the oven and let the chicken rest before carving at the table. Serve with roasted olives, chopped parsley, lemon wedges, and pan juices.

Maison Batard

23 Bourke Street, Melbourne