Roasted Barossa Valley Chicken by Guillaume Brahimi


Serves 4

  • 1.8 kg Barossa Chicken
  • 1 x bun thyme
  • 1 x stick bay leaf
  • 1 x head garlic, cut in half
  • 1 tablespoon Extra Virgin olive oil
  • Sea salt and freshly ground white pepper
  • 160 ml chicken jus
  • 1 tablespoon chopped tarragon


Pre-heat the oven to 220 degrees. Rub the Oil over the chicken and sprinkle with sea salt and pepper. Fill the cavity with half of the thyme, garlic and three bay leaves, place the remaining herbs on the base of the Roasting Tray, and place the chicken on top. Turn the oven down to 200 degrees, place the chicken in the oven. Roast the chicken for 55 minutes. Remove the chicken from the oven and allow to rest for 15 minutes. Bring chicken jus to the boil, add tarragon and sauce over the top.

Ingredients Paris mash

  • 4 large desiree potatoes (approximately 600g in total)
  • fine sea salt
  • 200 ml milk
  • 200 g cold unsalted butter, diced


Place the unpeeled potatoes in a large saucepan and cover with cold water. Add a pinch of salt and bring to the boil, then reduce the heat and simmer for 25–30 minutes. (Test the potatoes by piercing them with a sharp knife. If they are ready, the blade will come out clean with no residue.) Drain well.

Peel the potatoes while they are still hot, using a tea towel to protect your hands. Pass the peeled potatoes through a mouli and then drum sieve and into a saucepan. Use a wooden spoon to stir the mash until all the moisture is removed (you want the potato to be dry to the touch).

Bring the milk to the boil, then reduce the heat to a simmer. Place the mash potato over low heat and add 50 g of butter, stirring until combined. Add 50 ml of milk and stir until combined. Repeat until all of the butter and milk has been added and the mash is creamy and light.
Season with salt to taste

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