Name: Rolled baby chicken, confit aubergine, cauliflower, onion
Yield: Serves 8 main course portions
Ingredients: 120 ml beef jus – 15 ml per serving; 8 whole baby chickens – for 1.28 kg meat; 100 ml olive/canola blend oil; ice water – to chill; lemon zest – to sprinkle; boiling salted water; 24 pieces burnt onion skins – 3 per serving; 100 ml fresh lime juice; 2 limes – the zest; 1 small cauliflower – 8 florets with stems; 8 baby aubergines – halved; ice bath – to chill; coarse salt; salt and pepper; onion ash powder

Preparation info

Serves 8
main course portions

Difficulty
Medium

Appears in

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

8 whole baby chickens – for 1.28 kg meat
onion ash powder

Main course
Sous vide
Gluten-free

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

Become a Premium Member to access this recipe

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Rolled baby chicken, confit aubergine, cauliflower, onion

Ingredients

Baby chicken

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of