THE GARLIC-ROSEMARY BIRD

(Our Play on Croatian Roasted Chicken)

THE GARLIC-ROSEMARY BIRD

Ingredients: 1 Whole Chicken (spatchcocked), 6 cloves Garlic (smashed), 4 sprigs Fresh Rosemary, 1 Lemon (sliced), 1 tsp Black pepper, 1 tsp Salt, 1 tsp Smoked paprika, 60ml Olive oil, 50ml White wine...

Ingredients

  • 1 Whole Chicken (spatchcocked)
  • 6 cloves Garlic (smashed)
  • 4 sprigs Fresh Rosemary
  • 1 Lemon (sliced)
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 1 tsp Smoked paprika
  • 60ml Olive oil
  • 50ml White wine

Cooking Method

  1. The Coat Rub chicken with oil, garlic, and dry spices.
  2. The Bloom Whisk wine with a tiny 10ml splash of water; pour into the roasting tray around the bird.
  3. The Scorch Roast at 210°C for 45 minutes until the skin is a blackened, rock-hard shield.
  4. The Marriage The rosemary and lemon will poach in the chicken fat to form a thick, aromatic silk.
  5. The Final Flourish Baste with the tray juices and top with extra fresh raw parsley.

Cuisine: Balkan

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