Chicken “Al Mattone” with Australian Avocado and Kumquat Salsa Verde

• 1 whole chicken (about 2kg)
• Salt & freshly cracked black pepper
• 3 tbsp extra virgin olive oil

Brown butter jus:

• 2L brown chicken stock
• 40g brown butter

Australian avocado and kumquat salsa:

• 1 large ripe Australian avocado
• 1 large shallot, peeled and finely diced
• Juice of ½ a lemon
• 6 kumquats, finely diced
• 2 tbsp chopped parsley
• 2 tbsp chopped coriander
• 1 tbsp chopped capers
• ¼ cup extra virgin olive oil

Prep the chicken

1. Split the chicken down the back, on either side of the backbone. Remove the breast from the bone and cut around the leg joint to separate the leg from the frame, cutting close to the bone to avoid wasting meat.
2. You’ll end up with two halves of chicken with a boneless breast (drumette wing still attached) and the leg bone still attached.
3. Use a small paring knife to carefully cut the bone free from the leg. Repeat with the other half, you’ll now have two mostly boneless chicken halves. Leaving the drumette wing attached helps prevent the skin from shrinking. Reserve the chicken frames and wing tips for brown stock. 
4. Place the chicken on a tray, skin side up and refrigerate for at least 2 days to dry out the skin.

For the jus

1. Reduce the brown stock down to about 1/3 cup, until thick and glossy.
2. Stir in the brown butter at the end.
3. Reheat when ready to serve.

For the salsa 

1. Combine the shallot, kumquat and lemon juice in a small mixing bowl with a pinch of salt.
2. Allow to sit for about 15 minutes to lightly pickle the onions.
3. Stir through the remaining ingredients, except the avocado and season with salt and black pepper.
4. Halve and pit the avocado, then scoop the flesh onto a chopping board.
5. Chop into 1–1.5cm chunks.
6. Stir gently through the salsa, taking care not to mash the avocado and set aside.

For the chicken

1. Heat a large cast iron pan over medium-high heat.
2. Season the chicken with salt.
3. When the pan is hot, add the olive oil and place the chicken skin side down.
4. Place a piece of baking paper over the chicken and weigh it down with a heavy pan. Leave untouched for about 5 minutes.
5. Remove the weight and check the chicken, it will need more cooking time, but check it isn’t getting too dark. Replace the weight and cook for a further 4–5 minutes on the skin side.
6. Flip and finish cooking the other side, unweighted, for another 2–3 minutes. A temperature probe in the thickest part of the breast and leg should read at least 68°C.
7. Remove the chicken from the pan and rest for 5 minutes before serving.

To serve

1. Place the chicken on a platter with freshly cracked black pepper and spoon the jus over everything.
2. Scatter the salsa over the top and serve