Abbey Rose pairs her crispy skin spatchcock with brussels sprouts 3 ways.
Preheat oven to 200C.
To prepare the spatchcock, remove the breast fillets from the spatchcock and set aside in the fridge. Remove the skin from the remainder of the spatchcock and set aside on a lined medium baking tray. Finely chop the remainder of the spatchcock into small pieces and set aside.
For the Crispy Skin, season the skin with salt. Cover with another sheet of baking paper and a baking tray. Cook in the oven until golden brown and crispy, about 25 minutes. Remove from the oven and set aside to cool.
For the Jus, place a large frypan over medium high heat and add one tablespoon of grapeseed oil.
Add the reserved bones and cook, stirring regularly, until golden brown in colour, about 15 minutes.
Add the lemon peel, tarragon and spring onions to the pan and fry for 1 minute. Add 2 cups of water to the pan and use a wooden spoon to scrape the base of the pan.
Simmer until liquid has reduced by half. Remove from the heat and strain through a fine sieve into a clean saucepan. Discard the solids.
Return the liquid to the heat and simmer the liquid until reduced and thickened slightly. Season with salt and pepper then add sugar and lemon juice, to taste.
Remove from the heat and transfer to a small sauce jug. Cover and keep warm.
For the Blanched Brussels Sprout Leaves, fill a small saucepan with water and bring to a simmer.
Add the leaves and blanch for 30 seconds. Remove the leaves and transfer to a bowl of cold water. Once cool, remove from the water and place onto a plate lined with paper towel. Season very lightly with salt and pepper and a few drops of lemon juice and set aside in the fridge.
For the Lemon Roasted Brussels Sprouts, trim bases from the sprouts then cut into quarters lengthways. Place onto a large lined baking tray.
Add the olive oil, lemon slices, salt and pepper and gently toss. Spread across the tray in a single layer.
Cook in the oven, turning regularly, until the edges of the sprouts are golden and crispy and the lemon slices are slightly charred, about 20 minutes. Remove from the oven and season with salt and pepper and a squeeze of lemon juice. Remove from the oven and set aside until required.
For the Sautéed Brussels Sprouts, place a small pan over medium heat. Add the oil and when hot, add the Brussels sprouts and cook until lightly golden and beginning to soften.
Add the butter, lemon juice, salt and pepper and stir to combine. Remove from heat and transfer to a small bowl.
For the Sautéed Spring Onions, trim the roots from the spring onions and trim the white part into 7cm lengths.
Place a small fry pan over medium high heat. Add the oil and when hot, add the spring onions and cook until tender and slightly charred. Add the butter, tarragon, salt and pepper and cook until tender. Remove from pan and set aside.
For the Pan Fried Breast fillets, heat a medium frypan on a low to medium heat and add the oil.
Season the breast portions and place skin side down into the pan. Cook until the skin is golden, about 5 minutes. Turn the breasts over, add the butter and tarragon and continue to gently cook until chicken is cooked through, about 3-4 minutes. Remove from pan and set aside to rest.
To serve, arrange the blanched, roasted and sautéed Brussels sprouts and the Sautéed Spring Onions around outer edges of the plates. Slice the Pan Fried Breasts in half and place into the centre of the plates. Arrange the shards of Crispy Skin around the breasts and serve with the Jus on the side.