“This is a pot-roast approach, great when you have guests – you can use whatever vegetables are seasonal and look the best. Though it is important to serve with a glass of nice wine, and/or a beer, and/or a shot of damn good tequila!”
– Jack Gilmore, chef, Austin, Texas
Serves 4
INGREDIENTS
1 whole chicken, deboned (try it yourself, or ask your butcher to do it)
3 large carrots, sliced
1 large fennel, diced
3 medium turnips, chopped into large chunks
3 large potatoes, chopped into large chunks
½ glass of red wine
Marinade:
125ml olive oil
1 large grapefruit (Ruby Red if available)
1 lime
2 cloves garlic, chopped
2 tbsp soya sauce
1 bunch of fresh oregano
1 bunch of fresh rosemary
METHOD
Halve the grapefruit and lime and extract the juice from each, keeping the fruit halves with the marinade, and mix remaining ingredients together.
Get a nice, whole, deboned organic chicken and marinate for at least an hour prior to cooking, or up to 24 hours (the longer the better).
Put a cast-iron pan on a high heat and add a splash of olive oil. When the oil starts to smoke, remove the chicken from the marinade, and place skin-side down. As quickly as possible – to avoid the skin from contracting – place a cooking brick (or something else heavy wrapped in tinfoil) on top of it for 5 minutes. This will help ensure your skin remains crispy through to the plate.
Put your vegetables in a separate baking dish and cover with any remaining marinade. You can remove the pieces of fruit at this stage.
Remove the chicken from the pan and place it on top of the vegetables, then deglaze the pan with the half glass of wine. Pour the wine over the chicken.
Place the chicken and vegetables in an oven – preheated to 220C – for 30 to 40 minutes or until cooked through.
Serve with a fresh green salad and baked beetroot.