a little relish
Perfect roast chicken with char grilled corn salad Perfect roast chicken • 2 small whole chickens • 80g butter, softened • 2 cups chicken stock • Sea salt and black pepper Char grilled corn salad • 3 cobs corn, husks and silks removed • 1 punnet cherry tomatoes, halved • 1 small red onion, thinly sliced • 1 cup baby spinach • 3 tbsp olive oil • 1/2 cup natural yoghurt • 1 clove garlic, crushed • 1 tbsp white balsamic vinegar • 1 tbsp water • Sea salt and black pepper
Step one Preheat oven to 180˚C. Rinse and pat dry chickens with paper towel and tie legs together with kitchen string. Rub both chickens with butter and season with salt and pepper. Place in a roasting pan so they are not touching and leave to rest for 30 minutes. Step two Pour stock into the pan and roast for 1 1/2 hours spooning juice over chickens every 15 minutes. Step three Test chickens are ready by piercing with a skewer. If they are ready the juice will run clear. Remove from oven and allow to rest on paper towel for 5 minutes. Sprinkle with sea salt. Step four To make the salad, combine yoghurt, garlic, vinegar, water and salt and pepper in a bowl and set aside. Heat a BBQ over high heat. Char grill corn for 10-12 minutes, rotating occasionally. Slice off kernels and place in a bowl along with tomatoes, red onion and baby spinach. Toss lightly and drizzle with yoghurt dressing. Serve with roast chicken. ~ Serves 4 - 6
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