"For the best results, rub salt into the flesh under the skin of the birds at a ratio of one per cent (that's 6gm salt for a 600gm bird) the day before, and refrigerate them overnight, uncovered, to air-dry the skin," says Hugh Wennerbom.
- 1 tbsp olive oil
- 4 small chickens or spatchcock (600gm each), butterflied with spines removed
- 2 tbsp butter
- 3 corn cobs, kernels sliced off
- 1 leek, washed and cut into 5cm lengths
- 1 garlic clove, finely grated
- Leaves of 1 thyme sprig
- 1Preheat oven to 200°C and place a roasting tray in the oven to heat. Heat oil in a large frying pan over medium-high heat. Add the birds skin-side down in batches and cook until golden brown (3-5 minutes). Flip the birds, transfer to the oven tray and roast until internal temperature of breast reaches 60°C on a meat thermometer (14-15 minutes). Rest in a warm place for 5 minutes.
- 2Heat butter until foaming, add corn and leek and sauté until softened (3-4 minutes). Add garlic and thyme, season to taste and cook for a minute more. Deglaze pan with a splash of white wine, transfer mixture to a platter and serve topped with chicken.
Drink Suggestion: A zinfandel such as 2017 Ravensworth. Drink suggestion by Hugh Wennerbom