Free Range Chicken Recipe

Place peeled garlic cloves in a small saucepan or ovenproof dish. Add bay leaf, thyme sprigs and the salt. Pour in oil to completely cover the garlic (about 250 ml).

Gently heat the oil and garlic over low heat on the stovetop until very soft and tender but not browning, maintaining a gentle ripple (simmer) for 45–60 minutes. Alternatively, bake at 120°C (250°F) for 60–75 minutes. The garlic should be tender enough to mash with a fork.

Remove from heat and allow the garlic to cool in the oil. Strain and reserve oil for other uses if desired. Mash or lightly crush 4 cloves for the jus and keep the rest refrigerated in oil for serving.

Preheat the oven to 200°C (400°F). Pat the chicken dry inside and out with paper towels.

Season the cavity with a pinch of salt and place the 2 garlic cloves and thyme sprigs inside. Rub the outside of the chicken with olive oil, then season evenly with 2 tsp kosher salt and 1 tsp black pepper. Dot the breast with 30 g butter.

Truss the chicken legs lightly (optional) and place breast-side up on a wire rack set in a roasting pan.

Roast in the preheated oven for 45–55 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 74°C (165°F) and the juices run clear. If skin browning too quickly, tent loosely with foil.

Remove the chicken from the oven and transfer to a cutting board. Tent with foil and let rest for 12–15 minutes before carving. Reserve roasting juices in the pan for the jus.

While the chicken roasts, bring a medium pot of salted water to a boil. Add green beans and cook for 3 minutes, then add peas and cook 1–2 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking and preserve color. Drain again and set aside.

In a sauté pan over medium heat, melt 20 g butter. Add the minced shallot and sweat for 2–3 minutes until translucent but not browned.

Add the blanched peas and green beans to the pan, toss to warm through for 1–2 minutes. Stir in lemon zest, 1 tbsp lemon juice, 1 tsp salt and 1/2 tsp black pepper. Adjust seasoning to taste and keep warm on very low heat until plating.

In a small dry skillet over medium heat, toast 2 tsp whole brown mustard seeds for 1–2 minutes until they begin to pop and become fragrant. Remove from heat and set aside.

In a saucepan over medium heat, melt 15 g butter. Add the minced shallot and sauté 2–3 minutes until soft and translucent.

Add the mashed confit garlic (4 cloves) and sauté briefly (30 seconds) to release aroma, taking care not to brown.

Deglaze the pan with 100 ml dry white wine, scraping any browned bits from the bottom. Reduce the wine by about half (2–3 minutes).

Add 250 ml chicken stock and bring to a simmer. Reduce the liquid by roughly one-third until slightly thickened (about 6–8 minutes).

Whisk in 30 ml heavy cream and 1 tsp soy sauce. Stir in the toasted mustard seeds. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting as needed. If the jus is too thin, simmer a little longer; if too thick, add a splash of stock.

Strain the jus through a fine-mesh sieve into a small saucepan, pressing solids to extract flavor. Keep warm until ready to serve.

Carve the rested chicken into desired portions (breast, thigh, drumstick). Spoon a little of the mustard seed jus on a warm plate.

Arrange a portion of peas & beans beside the chicken. Place chicken pieces on top or beside the vegetables. Spoon additional jus over the chicken and around the plate.

Garnish with extra confit garlic cloves and microgreens or chopped parsley. Serve immediately.