Boronia Roast Chicken with Mushrooms, Herbs & Black Truffle

Name: Boronia Roast Chicken with Mushrooms, Herbs & Black Truffle
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp caster sugar; 1 tbsp brown sugar; 2 fresh bay leaves; ¼ bunch fresh thyme; ¼ bunch fresh rosemary; 5 garlic cloves, finely chopped; 300 g chicken wings; 4 fresh bay leaf sprigs; 125 ml (½ cup) white wine; Fresh rosemary sprigs, fresh thyme sprigs and shaved black truffle, for serving; 2 tbsp vegetable oil; 80 ml (⅓ cup) lemon extra virgin olive oil; 2 x 1.2 kg whole chickens; 1 tsp black peppercorns; 250 ml (1 cup) chicken stock; 1 brown onion, coarsely chopped; 125 ml (½ cup) red wine jus; 150 g (1 punnet) shimeji mushrooms; 1 quantity master stock; 500 ml (2 cups) chicken stock; 2 fresh thyme sprigs; Vegetable oil, for deep-frying; 145 g (½ cup) table salt; 1 lemon, quartered

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
Vegetable oil, for deep-frying</

Europe
Oceania
Australia
United Kingdom
Sydney
Dinner
Mediterranean

Method

Begin with making the brine. Place 1 litre (4 cups) water in a stockpot. Add the lemon, thyme, salt, brown sugar, caster sugar and peppercorns. Bring to a boil over high heat, stirring often to ensure all sugar dissolves. Remove from the heat. Stir in 2 litres (8 cups) water. Place in the fridge and cool to below 4°C on a cook’s thermometer.
Add chickens to the