94 GOURMET TRAVELLER
PoachedNomadchickenwithfennel
saladandspentcitrusdressing
SERVES4 // PREPTIME 40 MINS// COOK2 HRS 30 MINS(PLUSINFUSING,COOLING)“TomBradmanandVeritySleeestablishedNomadFarms,”says
McCaskill.“Theybelievehealthy,diverseandabundantecology
is theverydriverofhighlyproductivefarms.Anyexcesschicken
canbeshreddedintosandwichesforlunchthenextday.” Start
thisrecipeoneday ahead to infuse the citrus oil.1.6 kgchicken
2 springonions,thinly
sliceddiagonally
2 cups(looselypacked)
coriander,torn
1 largefennelbulb,halved,
coreremoved,thinlysliced
ona mandoline,stalks
andcorereservedfor
masterstock,andfronds
reservedforfritters
(seerecipep93)
½ cup(looselypacked)mint,
coarselytorn,roots
reservedformasterstock
¼ cup(looselypacked)
amaranth(seenote),
coarselytorn,roots
reservedformasterstock
¼ cup(looselypacked)
sawtoothcoriander
(seenote),coarselytorn,
rootsreservedfor
masterstock
1 longredchilli,thinlysliced
2 smallredchillies,
thinlysliced
SPENTCITRUSOILDRESSING
600 gmspentcitrus,including
juicedlemons/oranges/
limes,coarselychopped
600 mlextra-virginoliveoil
1½ tbsphoneyvinegar
(seenote)
¼ tspDijonmustard
MASTERSTOCK
1.5 litres(6cups)chickenstock
250 ml(1cup)gingerbeer
50 gmgingertrimmingsor
thinlyslicedginger
2 tbspSichuanpeppercorns
1 springonion,trimmed,
thinlysliced
Reservedroots,stalks
andcorefrommint
amaranth,coriander
andfennel(fromsalad),
coarselychopped1 For spentcitrusoildressing,
combinecitrusandoilin a
saucepanovera verylowheat
(60°C maximum)andleaveto
infuse (1 hour). Cover with a lidandrestatroomtemperature
(overnight).Repeatheating
andcooling,butfurtherresting
isn’trequired.Strain,thenwhisk
60mlcitrusoilwithhoney
vinegarandmustard,and
seasontotaste.Spentcitrus
oilwillkeepina covered
containerina darkpantryfor
upto2 weeks,andcanalsobe
usedforfrittersandchicken
hearts(seerecipesp93,p95).
2 Formasterstock,combine
ingredientsin a largesaucepan,
andbringtotheboiloverhigh
heat.Reducetolow-medium
heat,addchicken,coverand
simmergentlyuntilchickenis
cookedthroughandreaches
aninternaltemperatureof 65 °C
(25-30minutes).Removefrom
heatandallowstocktocool
completely(2-3hours).
3 Forsalad,combineremaining
ingredientsin a bowl.Addspent
citrusoiltotaste,seasontotaste
withsaltandtosstocombine.
4 Removechickenfromstock,
strainstock,cool,coverand
freezeforanotheruse(see
note)oruseindhal(seerecipe
p96).Cutchickenintoquarters.
Heat60mlspentcitrusoilina
largefryingpanovermedium
heat,addchicken,skin-side
down,andcookuntilgolden
(5minutes).Servewithsalad.
NoteAmaranthandsawtooth
corianderareavailable from
Asiansupermarkets.Honey
vinegaris availablefromselect
delicatessens. If unavailable,
whisk1 tsphoneywith 1 1/2tbsp
applecidervinegar.Eachtime
themasterstockis used,boil
tosterilise,thenre-season
withmoreherbsandspices.
WinesuggestionsFora white:
a gerwürtztraminerfromthe
AdelaideHillssuchasthe 2019
Yetti& TheKokonut.Fora red:
a blendedshiraztempranillo
mourvèdrefromMcClarenVale,
such as the 2016 Rose Kentish.Holdontovegetablepeelsand
trimmings.Stems,garlicskinand
veggietopscanallbestoredinthe
freezerandre-usedorre-purposed
inotherrecipes,suchastobolstera
vegetablestockoraddflavourtoa pan
gravy.Theycanalsobedehydrated
andfinelygroundtobesprinkled
over dishes for extra flavour.LE
FT
OV
ERV
EGGIES
CR
AP
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