Roast Deboned Bird Recipe

Prepare and butterfly the chicken

Preheat oven to 220°C (425°F). Pat the deboned chicken dry with paper towels, skin side up. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper. In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, lemon zest and juice, 3 tbs olive oil and 2 tbs softened butter to make a herb-garlic paste.

Stuffing/rolling and tying

Spread half of the herb-garlic paste evenly on the skin side. If desired, place aromatics (a rosemary sprig and a few lemon slices) on the meat side, then fold/roll the chicken to form a compact roast with skin outside. Tie with kitchen twine at 3–4 points to hold shape. Tuck any wing tips under. Brush the exterior with the remaining herb paste and a little extra oil to help browning.

Roasting

Place the tied chicken on a rack in a shallow roasting pan or ovenproof skillet. Roast at 220°C (425°F) for 15 minutes to develop color, then reduce oven temperature to 180°C (350°F) and roast another 25–35 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reaches 74°C (165°F) and juices run clear. Total roast time will be about 40–50 minutes depending on size.

Resting and pan jus

Transfer the bird to a cutting board and tent loosely with foil. Let rest 10–15 minutes. Meanwhile, pour pan drippings through a sieve into a small saucepan, skim excess fat, add 60 ml reserved pan juices and 1 tbs olive oil, and warm gently. Whisk in 1 tbs butter to emulsify and season to taste. This will be used to finish the gnocchetti and to spoon over slices of chicken.

Brown the short ribs

While the chicken roasts, pat the short ribs dry and season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbs oil in a heavy ovenproof pot over medium-high heat. Sear ribs in batches until deeply browned on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate.

Make the braising base

Reduce heat to medium and add chopped onion, carrot and celery to the pot. Cook, stirring, until softened and lightly caramelized, about 6–8 minutes. Add smashed garlic and tomato paste and cook 1–2 minutes until fragrant. Pour in red wine to deglaze, scraping browned bits from the pot; simmer 2–3 minutes to reduce slightly.

Braise the short ribs

Return ribs to pot. Add crushed tomatoes, beef stock, bay leaf, rosemary sprig and 1/2 tsp dried chili flakes (if using). Bring to a gentle simmer, then cover and transfer to a 160°C (325°F) oven or reduce heat to low on the stovetop and simmer gently. Braise until meat is very tender and falling from the bone, about 2.5–3 hours. Alternatively, use a slow cooker for 6–8 hours on low.

Shred the short rib and reduce sauce

When tender, remove ribs and shred meat with two forks, discarding bones and excess fat. Strain braising liquid, skim fat, then return liquid to the pot and simmer over medium-high heat until reduced and slightly thickened, about 10–15 minutes. Adjust seasoning with salt and pepper.

Cook gnocchetti and finish

Bring a large pot of salted water to a boil. Cook gnocchetti according to package directions until just tender (usually 2–3 minutes for fresh gnocchetti). Reserve 120 ml of the pasta cooking water and drain gnocchetti. Add shredded short rib to the reduced braising sauce, then add gnocchetti and 60–120 ml reserved cooking water as needed to loosen and create a glossy sauce. Stir in 1 tbs butter and 60 g of grated parmesan until melted and coating the gnocchetti. Taste and adjust seasoning with salt, pepper and chili flakes if desired.

To serve, slice the rested deboned chicken into even portions. Arrange a generous portion of hot braised gnocchetti with short rib on each plate. Top with slices of roast chicken. Spoon the warmed chicken pan jus over the chicken and a little over the gnocchetti. Sprinkle remaining 20 g parmesan and chopped parsley over the gnocchetti. Serve with lemon wedges on the side for brightness.