Boronia Master Stock Chicken with Baby Bok Choy & Shallot Salsa

Name: Boronia Master Stock Chicken with Baby Bok Choy & Shallot Salsa
Yield: Serves 4
Cuisine: British
Ingredients: 1 bunch baby bok choy, trimmed, leaves separated; 1 tbsp caster sugar; 250 ml (1 cup) rice wine vinegar; 215 g (1 cup) caster sugar; 80 ml (½ cup) lemon extra virgin olive oil; 1 quantity master stock; ½ bunch green shallots, cut into 5mm-wide rings; 1 tsp black peppercorns; 2 x 1.2 kg whole chickens; 145 g (½ cup) table salt; 60 ml (¼ cup) maltose syrup; 2 cm knob ginger, peeled, grated; 125 ml (½ cup) lemon extra virgin olive oil; 2 fresh thyme sprigs; 1 tbsp brown sugar; Vegetable oil, for deep-frying; 3 garlic cloves, finely chopped; 1 lemon, quartered; Sea salt flakes, for seasoning; 80 ml (⅓ cup) white balsamic vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

2 x 1.2 kg whole chickens
1 quantity master stock
215 g<

Oceania
Europe
Australia
United Kingdom
Sydney
Lunch
Mediterranean

Method

Begin with making the brine. Pour 1 litre (4 cups) water into a stockpot. Add the lemon, thyme, salt, brown sugar, caster sugar and peppercorns. Bring to a boil over high heat, stirring frequently, until the sugars dissolve. Remove from the heat. Stir in 2 litres (8 cups) water. Place in the fridge until the brine is cooler than 4°C on a cook’s thermometer. Add the chick