Rolled baby chicken, confit aubergine, cauliflower, onion

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Preparation info

  • Serves 8

    main course portions
    • Difficulty

      Medium

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

It’s the perfect way to cook the whole bird. Keeps it moist and you can add plenty of flavour … Also easy to present.

Ingredients

Baby chicken

Method

Crack through the backbone and open to butterfly. Carefully remove the backbone and breastbone cartilage. Then carefully remove the thigh, drumstick and wing bones without tearing the skin. Open the chicken skin side down. Sprinkle liberally with onion ash powder and season with salt and pepper. Roll into a long cylinder and secure the shape in cling film. Place the cylinder in a vacuum bag and