Ben Hansen
“I’d love to make the roast chicken from Epocha in Carlton. Could you get the recipe?” – Alec Spiros, St Kilda, Vic
Begin this recipe two days ahead to brine the chicken.
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Ingredients
Brine
Method
Main
1.For brine, heat 1 litre water and salt over high heat, stirring until salt has dissolved (2-3 minutes). Add remaining ingredients and ice, and stir until most of the ice has melted (or chill in the fridge). Transfer chicken to a deep container just wide enough to hold it. Add brine, weigh down bird with a plate and refrigerate for about 16 hours. Remove chicken from brine, pat dry, truss, sit on a rack and refrigerate for 8 hours to dry out skin. Remove from refrigerator 2 hours before cooking.
2.Heat a large heavy-based saucepan over high heat until smoking, add 100ml oil and cabbage cut-side down, reduce to medium-high and fry until dark brown on all cut sides (3-4 minutes each side). Add 250gm butter and bay leaves, and stir until butter turns golden. Add wine, reduce by a third (10-15 minutes), then add juice, 300gm prunes, Cognac, thyme sprigs and black pepper to taste. Cover and simmer gently until cabbage is very tender (40-50 minutes). Strain, reserving 375ml liquid and cabbage separately, discarding solids from sauce.
3.Meanwhile, preheat oven to 150C, heat a large heavy-based ovenproof frying pan over medium-high heat, add remaining olive oil and chicken and brown all over (8-10 minutes). Transfer to oven and roast until juices run clear when thickest part of thigh is pierced (about 1 hour). Cover loosely with foil and rest for 15-20 minutes.
4.Bring reserved braising liquid, extra thyme and fennel or dill to the boil in a saucepan and reduce by half (5-7 minutes). Remove from heat, whisk in lemon juice and horseradish. Finely chop remaining prunes and add to sauce with remaining butter, season to taste and serve with roast chicken, braised cabbage, and parsnip or potato purée.
