Roast Chicken and Figs
I can't get enough of this combination when figs are in season. Best eaten they day or night it's cooked.
WOOD FIRED ROAD CHICKEN AND FIGS
RECOMMENDED OVEN TEMPERATURE 180 - 230 DEGREES
1 chicken free range or organic (1.2kg), at room temperature
30 gm butter, coarsely chopped
12 golden shallots, peeled
6 figs, halved
3 tsp each thyme and rosemary
120 ml verjuice or white wine
1. Prepare your wood fired oven to sit between 180 - 230 degrees. Rinse chicken inside and out, pat dry with paper towels and place in a camp oven . Rub with butter inside and out, scatter shallots in pan, season well and replace the lid. Roast until chicken starts to turn golden (1 hour 30 minutes).
2. Remove the lid carefully and add the figs and herbs, pour verjuice over and continue roasting with the lid off, basting occasionally, until chicken is golden and cooked (the juices should run clear when a skewer is inserted in the thigh) and figs are warmed through (6-10 minutes). Strain pan juices into a saucepan and simmer over high heat to reduce until syrupy and glossy (4-6 minutes). Spoon over chicken.