[WATCH] Roasted chicken breast cooked on the crown

Sean Gravina makes a roasted chicken breast on the bone with sweet potato wedges

Roasted chicken breast cooked on the crown

Ingredients

• 1kg chicken breast, on the crown

• 2 Maltese sausage, skin removed

• Olive oil

• 100g butter, softened to room temperature

• 3 cloves garlic

• 1 lemon, zest and some of the juice

• 4 sprigs rosemary

• 3 sprigs thyme

For the brine

• 1 tsp chillis, dried

• 1 liquorice stick

• 1 tsp black peppercorns

• 2 star anise

• 1 tsp whole cloves

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 1 tsp thyme, dried

• 2 bay leaves

• 1 tsp rosemary, dried

• Knob butter

• 4 litres water

• 360g coarse salt

• 120g Muscovado sugar

For the sweet potato wedges

• 250g sweet potatoes

• 3 cloves garlic

• 3 tbsp maple syrup

• 3 tbsp balsamic vinegar

• Salt and pepper

Method

• Place the spices used for the brine in a pestle and mortar and crush. Toast the spices in a hot saucepan that holds at least 4 litres of water with a knob of butter.

• Once the spices are fragrant, add the water.

• Add the salt and sugar.

• Bring to up to the boil and remove from the heat immediately.

• Allow to cool, and when completely cold put the chicken breast on the crown into the brine and refrigerate for 8 hours.

• Pre-heat the oven to 160°C.

• Remove from the brine and pat dry.

• Release the skin from the breast without puncturing the skin.

• Put the Maltese sausage underneath the skin.

• Place the whole cloves of garlic into the pan with olive oil.

• Place the chicken breast, skin-side down, onto the pan to give the chicken a little colour.

• Add the butter, lemon zest and juice and herbs and allow the chicken to colour, turning the breast all the time so that the meat does not stick to the pan. Turn the breast over and allow to colour on the other side.

• Transfer the breast to an oven dish, pour over remaining juices and roast for 1 hour and 15 mins, depending on the size of the breast.

• While the chicken is roasting, make the sweet potatoes. Cut into long wedges and blanch in boiling water for 2 mins and drain. Cool in iced water.

• Heat a frying pan with oil, stir-fry the onion, garlic cloves and rosemary for 2-3 mins and sauté until browned.

• Add the maple syrup and cook until it caramelizes (approx. 2 mins). Add the vinegar and cook for 10 mins.  

• The breast is ready when the juices run clear and a thermometer inserted into the thickest part of the breast reaches 70°C.

• Serve with sweet potato wedges.

 This recipe first appeared on Gourmet Today TV, aired on TVM on 7 November 2014.

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