Recipe: Rockaway Farm Chicken Escabeche
ROCKAWAY CHICKEN ESCABECHE
ROCKAWAY CHICKEN ESCABECHE
Recipe by Executive Chef Segundo Farrell, for delicious. magazine.
Serves 6 (as a starter)
Ingredients
4 (1.8kg) chicken marylands (we used Rockaway Farm)
200ml canola oil
1 cup (250ml) each white vinegar, white wine vinegar and apple cider vinegar
2 large carrots, thinly sliced
2 onions, each cut into 8 wedges
3 garlic cloves
4 bay leaves
11/2 tsp black peppercorns
1 tbs each dried chilli flakes, dried
oregano and dried thyme 60g table salt
1/2 bunch dill, leaves picked
Lavosh, to serve
Method
Place chicken, oil, vinegars, carrot, onion, garlic, bay leaves, peppercorns, chilli flakes, oregano, thyme and salt in a large saucepan.
Place over high heat and bring to the boil. Boil for 2-3 minutes.
Remove from the heat, cover with a lid and set aside for 20 minutes, or until chicken is cooked. (If chicken is undercooked, return to the boil until cooked through.) Allow to cool slightly before transferring pan to the fridge to cool completely.
Once cooled, roughly shred the chicken, discarding the skin, bones and cooking liquid. Reserve the carrot slices. Place chicken on a serving platter and top with carrot and dill. Serve with lavosh.
We brought together a few of the artisans, artists and producers who all played a special part in bringing Osborn House to life. More recipes to come!