Roasted Chicken with Summer Salad of Stone Fruit, Tomatoes and Burrata
Knights Bridge East Block Chardonnay
Prep time: 24 hours
Cook time: 1 hour
Brine the chicken the day before, then while it’s baking, make the puffed rice. Once the chicken comes out of the oven and is resting, compose the salad, and enjoy this bright fresh-from-the-farmer’s market meal with the elegant East Block Chardonnay.
12 cups cold water
½ cup kosher salt
½ cup granulated sugar
½ cup soy sauce
¼ cup paprika
¼ cup garlic powder
¼ cup fennel seed
2 dried bay leaves
Leaves from 6 stems thyme
Leaves from 6 sprigs rosemary
1 tablespoon whole black peppercorns
1 medium yellow onion, coarsely chopped
1 medium leek, cleaned and coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 rib celery, coarsely chopped
4 red potatoes, coarsely chopped
3 tablespoons olive oil
1 lemon, cut in half
3 tablespoons unsalted butter, melted
Freshly ground black pepper
To make the brine combine water, salt, sugar, soy sauce and seasonings in large pot; submerge the chicken, cover the pot, and refrigerate for 24 hours. To roast the brined chicken, preheat the oven to 425°F. Toss onion, leek, carrot, celery and potatoes with olive oil, season with salt and pepper in large roasting pan, then place rack in pan. Remove chicken from brine, rinse, and pat dry with paper towel. Place the bird on the rack in the pan, place lemon halves inside cavity, and tie the legs together with kitchen twine. Brush with the melted butter and season generously with pepper. Roast in middle rack for about 1 hour, or until an instant-read thermometer inserted into the thigh meat (away from the bone) registers 165°F. The skin should be brown and crisp. If it starts to overbrown, loosely cover with a large sheet of aluminum foil. Let the chicken sit, loosely tented with aluminum foil, for 15 minutes before carving.
While the chicken is baking, make the puffed rice and prep the salad ingredients.
¼ cup Arborio rice
½ cup olive oil
Heat the oil over medium-high in a heavy-bottomed pan until hot, about 450°F. Have ready a second pan with a wire-mesh sieve. When oil is hot, place raw rice in pan and cook for about 10 seconds then pour rice and hot oil through sieve in second pan. Allow to drain for a minute then transfer to bowl to cool.
While the chicken rests, compose the salad.
2 cups arugula
Extra Virgin Olive oil
Freshly ground black pepper
1 yellow peach, peeled, pit removed, sliced in wedges
1 yellow nectarine, pit removed, sliced in wedges
3 heirloom tomatoes, sliced in wedges
1 medium Burratta
4 leaves purple basil, cut into ribbons
1 tablespoon finely chopped chives
To compose salad, toss arugula with olive oil, salt and pepper then arrange on a large platter. Place burrata in center then arrange peach, nectarine and tomato wedges around in circular pattern. Garnish with puffed rice, purple basil leaves and chives then finish with a drizzle of olive oil, salt and pepper to taste.