Roast Bird Recipe

Season and Sear

Pat short ribs dry and season evenly with 2 tsp kosher salt and 1 tsp black pepper. Heat a large heavy ovenproof Dutch oven over medium-high heat and add 2 tbsp neutral oil. When shimmering, sear short ribs in batches until deeply browned on all sides, about 3–4 minutes per side. Transfer seared ribs to a plate.

Aromatics and Deglaze

Lower heat to medium. Add the halved shallots and smashed garlic to the pot and sauté until softened and fragrant, about 3 minutes. Stir in 2 tbsp tomato paste and cook 1–2 minutes until it darkens slightly. Pour in 250 ml red wine to deglaze, scraping up brown bits; reduce the wine by half, about 4–6 minutes.

Braise

Return short ribs to the pot. Add 500 ml beef demi-glace, 3 thyme sprigs and 2 bay leaves. If the liquid doesn’t at least come halfway up the ribs, add up to 200 ml water or beef stock. Bring to a gentle simmer, cover, and transfer to a 150°C (300°F) oven. Braise until fork-tender, about 2.5–3 hours. Check once halfway and spoon braising liquid over ribs.

Finish and Reserve

When tender, remove ribs to a tray and tent with foil. Strain braising liquid into a saucepan, skim fat, and reduce over medium heat until glossy and slightly thickened (about 8–12 minutes) to concentrate flavor. Reserve 200 ml for plating (used as the demi-glace finishing sauce). Keep short ribs warm.

Prepare Deboned Chickens

Lay each deboned chicken skin-side down on a cutting board. Season the interior lightly with 0.5 tsp kosher salt and 0.25 tsp black pepper per bird. If the birds are not already butterflied/deboned, use a boning knife to remove backbone and rib bones, keeping skin intact. Pat dry with paper towels.

Make Filling

In a bowl combine chopped sun-dried tomatoes (80 g), sliced hot banana peppers (60 g), chopped sage (12 g), lemon zest and 2 tbsp olive oil. Toss to distribute and taste for seasoning; adjust with a pinch of salt if needed.

Roll and Tie

Spread the filling evenly over the meat side of each deboned chicken, leaving a 1 cm border. Roll each chicken tightly into a log, skin-side out, and secure with kitchen twine at 3–4 evenly spaced points. Brush exterior lightly with a little olive oil and season the outside with the remaining salt and pepper.

Roast

Preheat oven to 190°C (375°F). Heat an ovenproof skillet over medium-high heat with 1 tbsp oil. Sear chicken rolls seam-side down until golden, 2–3 minutes per side, rotating to get color on all sides. Transfer skillet to the oven and roast until internal temperature reaches 74°C (165°F), about 25–35 minutes depending on roll size. Rest rolls 8–10 minutes before slicing into medallions.

Make the Crema

In a small saucepan over low heat, warm 200 ml heavy cream with 15 g butter until steaming but not boiling. Whisk in 80 g finely grated parmesan in two additions, stirring until smooth and slightly thickened, about 3–5 minutes. Season with 0.25 tsp black pepper and 0.25 tsp salt. Keep warm; if it thickens too much, loosen with a splash of warm cream or water to reach a pourable consistency.

Crisp Sage and Warm Demi-Glace

In a small sauté pan, heat 1 tbsp olive oil over medium-high heat. Fry whole sage leaves 20–30 seconds until crisp; drain on paper towel. Warm the reserved 200 ml demi-glace in a small saucepan until glossy and just simmering; taste and adjust seasoning.

Plate

Spoon a pool of parmesan crema onto each warmed plate. Arrange 2–3 slices of braised short rib (or 1 small portion) next to the crema. Place 3–4 medallions of the sliced deboned chicken roll alongside. Spoon warm demi-glace over the short rib and a little over the chicken medallions. Garnish with fried sage leaves and a scattering of microgreens or chopped parsley. Serve immediately.