40 gmseasalt
1 chicken(1.6kg),
butterflied
50 mlextra-virginoliveoil,
plusextraformacerating
4 figs
1 tbspbalsamicvinegar
Purplebasilleaves,to serve
FIG-LEAFOIL
100 mlgrapeseedoil
8 figleaves,finelychopped
CHICKENJUS
1 kgchickenwings
2 onions,quartered
1 garlicbulb,
splithorizontally
Canolaoil,forroasting
200 mldrywhitewine
1 bunchthyme
1 Stirsaltand200mlboiling
waterin a largebowluntilsalt
dissolves.Add1.8litrescold
waterandrefrigerateuntilchilled
(1 hour).Combinebrineand
chickenin a containerjust
largeenoughtofit chickenand
refrigerate(8hoursorovernight).
2 Meanwhile,forfig-leafoil,
heatoilina saucepanover
mediumheatuntiljusthot
(1 minute). Placefigleavesin a
heatproof bowl, pour over hotoil
Chickenallabrace, fresh figs
andfig-leafoil
SERVES 4-6 // PREP TIME 15 MINS // COOK 2 HRS 30 MINS (PLUS BRINING, CHILLING, RESTING)
“Weusea konrogrilltocookthechicken,”saysRossi.“They’re
lightandportable,andcanbefiredwitheithercharcoalornatural
wood,whichis essentialtothefinalflavourofthebird.AtFico,
weusepigeons,butchickenalsoworksverywell.”Startthisrecipe
one day ahead to brine the chicken and make the fig-leaf oil.
andrefrigerate(overnight). Strain
througha finesieveintoa jug
andsetaside(discardsolids).
3 Forjus, preheatovento
200 °C.Roastchicken,onion
andgarlicin a roastingpanwith
a littleoiluntilgoldenbrown
(40minutes).Transfersolidsto
a largesaucepanwitha slotted
spoon,thendeglazeroasting
panwithwine, scrapingbaseof
pan,andaddtosaucepan. Add
1.5litrescoldwaterandthyme
topan,thenbringtotheboil
overhighheat.Reduceheatto
mediumandsimmeruntilliquid
hasreduced toabout250ml
(1½hours).Strain(discardsolids),
thenreduceliquidtoa thick
sauce(8-10minutes).
4 Meanwhile,drainchickenand
patdrythoroughlywithpaper
towel.Rubwithoiland1 tsp
groundblackpepper.Cover
andleaveatroomtemperature
for1 hourbeforecooking.
5 Quarterfigslengthwaysand
placein a bowl.Addbalsamic
vinegaranda littleextraoil,
seasontotasteandstirto
combine.Setasidetomacerate.
6 Preheata barbecueto
medium-high. Brush excessmarinadefromchicken, then
grill, skin-sidedown, untildark
golden(5-10minutes).Turnover
andgrilluntilcookedthrough
orwhenjuicesrunclearwhen
thickestpartofthighis pierced
witha skewer(40-45minutes).
Coverandrestin a warmplace
(30minutes).
7 Meanwhile,warmfigson
barbecueandreheatsauce.
Carvechickenandarrange
ona servingplate,spoon
overwarmsauce, topwith
figsandfinishwithfig-leaf
oilandbasilleavestoserve.
Winesuggestion 2019
Meadowbank Gamay, Tasmania.ChickenCeramic
bowl& saucepot
fromMissArthur.
Pewterplate
fromTheDrill
HallEmporium.
Allotherprops
stylist’sown.
Saffrontagliolini
PlatesfromBlue
ChapelPottery.
Allotherprops
stylist’s own.