Just as the two previous generations brought new and innovative viticultural and winemaking ideas to Jim Barry Wines, we are determined to forge our individual mark. We have taken inspiration from our family’s history to create this wine. Our two favourite varieties, Shiraz and Cabernet, were blended to deliver a contemporary expression of this traditional Australian style.
Shiraz Cab and roast chook has always been a family favourite and Peter’s mother, Nancy was the inspiration for this recipe.
Peter Barry’s roast chicken with gravy
INGREDIENTS
1.6 kg free range chicken
1 bulb garlic
Extra Virgin olive oil
Sea salt
Freshly ground black pepper
1 lemon
1 small bunch fresh thyme, rosemary, bay, sage, or a mixture
2 medium brown onions
2 carrots
2 sticks celery
1 heaped dessertspoon plain flour
3 cups of Barry Bros Shiraz Cabernet Sauvignon
1 litre of chicken stock
The day prior to cooking chicken
Place the chicken in the following brine mixture comprising:
4 tablespoons of salt
6 cups of water
2 cups of The Barry Bros Shiraz Cabernet Sauvignon
METHOD
1. In a large container, dissolve salt in water and add wine.
2. Take chicken out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C.
3. Wash and roughly chop onions, carrot and celery.
4. Break the garlic bulb into cloves, leaving them unpeeled.
5. Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil. Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird.
6. Prick the lemon all over, using the tip of a sharp knife then microwave it for 40 seconds to really bring out the flavour. Put the lemon inside the chicken’s cavity, with the bunch of herbs.
7. Place chicken on top of the vegetables in the roasting tray and put it into preheated oven. Turn the heat down immediately to 200°C and cook the chicken for 1 hour and 20 minutes.
8. Prepare some roast potatoes and veggies and get them into the oven for the last 45 minutes of cooking. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning.
9. When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel and put aside.
10. Now it’s time to make the gravy! Using a spoon, carefully remove 90 per cent of the hot fat from the tray of chicken juices and vegetables in front of you by angling it away from yourself and scooping off the fatty layer that settles on top. Put the tray back on the hob over a high heat.
11. Add flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy. When everything is mashed up, add the wine to give a little fragrance. Keep it over the heat and let it boil for a few minutes.
12. Pour the stock into the tray, or add 1 litre of hot water.
13. Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for.
14. Carve chicken and serve with gravy and roasted vegetables.