Brined roast spatchcock with farro and cucumber bread salad

Step 1

Preheat the oven to 170°C. Grease a large baking tray and line with baking paper. Place pita on prepared tray and bake for 10 minutes or until golden, then set aside.

Step 2

Meanwhile, cook farro according to packet instructions, then drain and set aside to cool slightly. Place cooled farro in a bowl with remaining ingredients, toss gently and transfer to a large serving platter to serve.

Step 3

For the brine, combine all ingredients and 4L water in a large saucepan over high heat and bring to the boil. Remove from heat and stand until completely cooled. Place chickens in brine, cover and chill overnight.

Step 4

The following day, remove chickens from brine and discard brine. Pat the chickens dry, inside and out, using paper towel. Preheat oven to 180°C and grease a medium roasting pan.

Step 5

Place chickens, breast-side up, in prepared pan with wine and brush with butter. Roast, basting occasionally, for 50 minutes or until golden and the juices of the chicken run clear when the thickest part of a thigh is pierced with a skewer.

Step 6

Meanwhile, to make the charred leeks, heat a chargrill pan or barbecue to medium-high heat. Blanch leeks in a saucepan of boiling water for 1 minute or until just under tender. Drain and refresh in iced water. Pat leeks dry with paper towel and brush with oil. Grill leeks, turning occasionally, for 4 minutes or until grill marks appear. Serve chickens with charred leeks and the farro and cucumber bread salad.