Cold Chicken with Olive Oil, Garlic and Herbs
A wonderful do-ahead recipe. Delicious served cold for a garden lunch, picnic or after the show supper. It is one of my favourites. I love the traditional taste of this moist poached chicken in an olive oil/garlic gravy.
YOU WILL NEED
- 1 extra large free-range chicken
- 2 t (10 ml) Ina Paarman's Chicken Spice
- 2 large carrots, peeled and sliced into rings, on the diagonal
- 1 large onion, peeled and cut into 8 wedges
- 6 cloves garlic, peeled and finely sliced
- 2 x 25 g Ina Paarman’s Liquid Chicken Stock
- 3 cups (750 ml) boiling water
- ¾ cup (180 ml) extra virgin olive oil
- ¾ cup (180 ml) tightly packed fresh origanum, basil or sage leaves
- 10 cloves garlic, sliced into fine strips
- 1 t (5 ml) Ina Paarman's Seasoned Sea Salt
- 2 cups (500 ml) chicken stock, reserved from cooked chicken
Skin the chicken by simply pulling the skin off the body and thighs (see video). Don’t bother with the wings. Rub Chicken Spice into the skinned chicken. Place it breast up in a heavy-based saucepan with the carrots, onion and garlic. Dissolve the Liquid Chicken Stock in the boiling water, pour it into the pot, on the side, so as not to wash the seasoning off the chicken. Cover a tight-fitting lid.
Simmer slowly for 1¼ hours until the chicken is very tender and starts to come away from the bone. In the meantime mix the olive oil, origanum, garlic and Seasoned Sea Salt together and leave to stand at room temperature to allow the flavours to develop in the olive oil.
Remove the pot from the stove and turn the chicken over, breast down. Leave it in the breast down position to cool slowly in the poaching liquid for an hour. Remove the bird and reserve 2 cups (500 ml) of the stock for the sauce (freeze the rest of the stock for another recipe). Reserve the carrots.
Strip the meat from the bone into long, thin strips. Beat the reserved stock into the olive oil marinade. Taste for seasoning. Layer the poultry, sauce and carrots in a porcelain or glass dish and cover with cling film, pushing the cling film down onto the mixture to expel as much air as possible. Refrigerate for a few hours or overnight, to let the flavours mature.
Be careful of food spoilage in warm weather. Cook, prepare and refrigerate the chicken immediately in the sauce. Any leftover stock must be frozen straight away.