It was lovely to be able to roast 2 beautiful slow grown chicken breasts – butchered as supremes, with the first part of the wing bone and the skin included. Even better when roasted on a bed of rosemary with just a hint of wood smoke! There is rarely a lot of chicken in Italian supermarkets and what there is is usually quite different from that seen in the UK. UK supermarkets tend to be filled with fast grown, pale large chicken. This does not seem to be the case in the parts of Italy we have been to. Here the chicken is quite small but usually a gloriously yellow colour. My poor Italian would suggest that they are organic, free range and corn fed! Yes they are certainly more expensive than UK birds – but the first one we bought made stock and 2 meals for Jackie and me! The first meal was this rosemary infused chicken supreme with grilled courgettes and onion, and a baked potato.
Butchering the chicken is really straightforward and there are lots of YouTube videos showing you how to do it. For the supreme itself, it is easy to butcher. Slide the filleting knife along the breast bone and round the ribcage to remove the breast with the wing. Then simply separate the last 2 wing joints and put to one side for later.
This leaves the breast with the skin on and the first part of the wing. I usually just leave them like that, but recently I have seen it suggested that meat should be gently released from the wing bone and that the bone should be cut through. So we gave that a go as you will see in the pictures. On balance I think loosening the meat was good but we might stay with keeping the bone intact in future! We wanted to get some good colour on the vegetables and the chicken breasts in a controlled manner before exposing to the grill and roasting. As we were using the Mini BGE this was done directly at around 180C in our handleless Tefal pan which doubles up for us as a plancha/griddle in the Mini. Once most of the vegetables had been browned they were remove from the plancha. A little more oil was added and the chicken was placed skin side down to ‘roast’ and create some colour as the fat rendered from under the skin.
The pan was then taken off the EGG, the chicken was removed and the vegetables returned to the pan. The chicken was turned over and sat on a bed of rosemary directly on the grill over the direct heat. The skin was moistened with a little olive oil and lightly salted. The chicken was left to roast at 180C direct, but protected by the bed of rosemary. We had part baked 2 potatoes the day before using the residual heat and these were added to the Egg to finish off. Once the chicken core temperature was approaching 70C it was taken off the grill, double wrapped in foil, and covered with towels to rest and keep warm for around 10 minutes. A few minutes before serving, the pan of grilled vegetables was popped back into the EGG to bring them back to temperature.
The Chicken Supreme was served on it’s charred bed of rosemary with the potatoes and vegetables. The whole ensemble had a light smoky/rosemary aroma. The chicken was quite different to much of the chicken we are used to in the UK especially in that it was much firmer than fast reared chicken. In that respect it was much more like a ‘game bird’ than a commercial chicken. We will definitely be trying to source chicken more like this back in England……….
………….. because the taste was great!
Rosemary infused roasted chicken supreme
Supreme of chicken - pan roasted then cooked over a bed of rosemary with roasted vegetables
- 2 chicken supreme breasts - skin on
- Olive or rapeseed oil
- Vegetables to roast
- Step 1 Slice the vegetables and roast on a plancha or flat bottomed pan, then put to oneside
- Step 2 Add the chicken supreme to the plancha, skin side down. Add a little more oil and leave for around 5-7 mins for the chicken to colour
- Step 3 Remove the plancha from the EGG and add a bed of rosemary to the grill. Place the chicken on the rosemary bed skin side up.
- Step 4 Moisten the skin of the chicken with some oil and sprinkle with salt. Leave until the core temperature approaches 70C (You are looking for a final target of 74C). Remove from the grill, wrap in foil and cover to keep warm whilst resting
- Step 5 Place the plancha back in the EGG and finishing roasting the vegetables. – Serve on warmed plates with the chicken (leave on the bed of rosemary if the rosemary is still intact