Name: Confit chicken buns
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 6
Ingredients: 3 chicken Marylands; 40 gm sea salt flakes; 4 garlic heads; 2 eggs; 600 ml grapeseed oil; 60 ml (¼ cup) white wine vinegar; 1 tbsp black peppercorns; 2 tsp smoked paprika; 6 soft bap rolls, halved; 6 butter lettuce leaves; Caraway pickles; 6 radishes, cut into julienne; 1 Lebanese cucumber, cut into julienne; 1 carrot, cut into julienne; 1 tsp caraway seeds, crushed; 150 ml white wine vinegar; 30 gm caster sugar

“Betsey’s chicken roll is my go-to lunch. I would save a fortune if you kindly printed the recipe?”

Sung Choi, North Hobart, Tas

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Ingredients

3 chicken Marylands

40 gm sea salt flakes

4 garlic heads

2 eggs

600 ml grapeseed oil

60 ml (¼ cup) white wine vinegar

1 tbsp black peppercorns

2 tsp smoked paprika

6 soft bap rolls, halved

6 butter lettuce leaves

Caraway pickles

6 radishes, cut into julienne

1 Lebanese cucumber, cut into julienne

1 carrot, cut into julienne

1 tsp caraway seeds, crushed

150 ml white wine vinegar

30 gm caster sugar

Method

Main

1.Place chicken in a non-reactive container, coat with salt and refrigerate to tenderise (6 hours). Gently brush off excess salt with a paper towel and refrigerate chicken uncovered for another hour to dry.

2.Meanwhile, for caraway pickles, combine vegetables and caraway seeds in a non-reactive bowl and set aside. Combine vinegar and sugar with 70ml water in a small saucepan and bring to the boil, stirring to dissolve sugar. Remove from heat and cool to room temperature. Pour mixture over vegetables and refrigerate overnight to pickle. Transfer to an airtight container and store refrigerated for up to a week.

3.Reduce oven to 120C. Transfer chicken to a casserole to fit in a single layer, add half the oil, half the vinegar, 1 head of garlic (whole) and peppercorns, cover with foil then a lid and cook until chicken is cooked through (2½-3 hours). Cool in oil to room temperature, then tear meat into large chunks (discard skin, bones and sinew), place in a bowl, scatter with paprika and set aside.

4.To make a roast garlic mayonnaise, preheat oven to 180C, place remaining 3 heads of garlic on an oven tray lined with baking paper and roast until tender (1 hour). Cut off bases and squeeze garlic into a jug (discard skins). Add eggs and remaining oil and vinegar, then blend with a hand-held blender to emulsify (the best way to do this is to start with the blender at the base of the jug and slowly drag it up through the oil) and form a mayonnaise; if it’s too thick, add a little warm water. Season to taste, then refrigerate until required.

5.To serve, spread baps with mayonnaise, then fill with chicken, caraway pickles and lettuce.

Note Start this recipe a day ahead to tenderise the meat and make the pickles.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd Stylist

Ingredients

Method

Main

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