Method

Chef: Guy Mirabella

1. Preheat the oven to 200°C. Wash the chickens inside and out and pat them dry with paper towel. Trim away excess fat.

2. Place a chicken on its breast and use kitchen scissors to cut along each side of the backbone and remove it. Turn the chicken over so the breast is facing up and gently press down on it with the palm of your hand to crack the breastbone. Starting near the neck, gently insert your fingers under the skin and gradually push your fingers through to separate the skin from the breast and thigh meat. The skin should remain attached but loosened. Repeat with the other chicken.

3. Rub the lemon zest, salt and pepper beneath the skin of the chickens, inside the cavities and all over the outside. Squeeze the lemon juice under the skin, into the cavities and all over the outside too. Follow with rubbing in the sage and thyme, garlic and half the butter so all surfaces are well coated.

4. Pour the oil into a large roasting tray. Put the grape clusters (including stems) and tomatoes in the tray and crush them lightly with the back of a spoon. Place the chickens on top, breast-side down, then pour in half the wine. Roast in the oven for about 30 minutes, then turn the birds over and baste with pan juices and sprinkle with the rosemary sprigs. Roast for another 40 minutes, until golden brown.

5. Remove the chickens, grapes and tomatoes from the tray and place on a warm serving platter. Cover with foil. Add the remaining butter and wine to the tray and place it on the stove over high heat. Scrape the residue from the sides and bottom of the tray and simmer the sauce until it has thickened slightly. Pour it over the chickens and serve.

Eat/Ate by Guy Mirabella, Hardie Grant Books, RRP $49.95

Shop Ate Cafe and Store 8/87 Mt Eliza Way, Mt Eliza Vic
Phone: 03 9787 0288

*  This information was sourced from '9am with David and Kim'