Instructions of Chicken Chips and Gravy

Triple-cooked chicken salt chips

1. Trim the potato edges to create a square. Cut up the potatoes into chips that are approximately 2 x 6cm.
2. Rinse the chips in a bowl with cold water till the water becomes cloudy. The starch has been removed. Drain the potato into a colander, then rinse it under cold running water.
3. Cover the chips with cold water and place them in a large pot. Add a generous amount of salt. When the heat is turned on, place the pot on the stove and set the timer to 20 minutes. As soon as the water boils, decrease the heat to medium. The potatoes should be cooked until they can easily be pierced with a fork. Drain the potatoes and place them on a cooling rack to drip off all the wetness. Place the cooling rack in the fridge or freezer and wait until the chips have cooled but not frozen. The fridge and freezer can be used for up to two hours.
4. Fill a large pot with grapeseed or vegetable oil and heat to 140 degrees Celsius. Place the chips in the very warm oil using a slotted teaspoon and cook for 8 minutes. Remove the chips from the oil using a slotted teaspoon and place them back on the cooling rack. Put the chips in the freezer or fridge until they are cold.
5. Prepare the chicken broth while the chips are being frozen. Combine the onion, garlic powders, flaky sea salt, and white pepper with chicken stock powder. Mix until combined.
6. Use the same oil for the second fry, but heat it to 180 degrees Celsius this time. Use a slotted teaspoon to place the chips in the hot oil carefully. Fry for 4 – 5 minutes or till crispy and golden. Remove the chips using a slotted teaspoon and place them on the cooling rack. Serve the chips with generous amounts of chicken salt.

Roast chicken with garlic butter

1. Sprinkle sea salt and pepper generously on the skin of the chicken. Allow the chicken to reach room temperature for two hours if you have time. This step resembles a dry brine, resulting in a juicy chicken.
2. Reheat oven to 160 degrees Celsius / 320 degrees Fahrenheit.
3. Slice the tops off three garlic bulbs using a keen knife. This should be done about 2 to 3 cm lower than the top of the bulb. The raw cloves will then be exposed. Place the garlic bulb in the center of an oven-proof dish. Sprinkle with salt and pepper generously, and drizzle olive oil all the dish. Bake for an hour.
4. Remove the garlic and place it on a side. Let the garlic cool slightly until you can handle it. Squeeze the skin off of the roasted cloves using your fingers.
5. The oven should be heated to 210 degrees C/410 degrees F.
6. Put the butter in a large bowl and add the parsley, sage and rosemary. Put a generous pinch of salt and black pepper. Mix well with a fork.
7. Split up the skin of the chicken breast with your fingers and stuff 10g of garlic butter evenly on each side.
8. Melt 80g of garlic butter in a small saucepan on low heat. Reserve the remaining butter to use in another recipe.
9. Halved onions, carrots, lemons, rosemary, and garlic bulbs should be placed in the baking pan. Place the chicken on top of the baking pan on a wire rack. Pour the olive oil and garlic butter over the chicken. Bake the chicken for 45 minutes or until golden brown and it reaches an internal temperature of 75 degrees C/165 degrees F.
10. Remove the wire rack and the chicken from the tray. While you are preparing the gravy, let the chicken rest.
11. Transfer the chicken drippings to a medium saucepan. Bring to a rapid boil on medium heat. Add the white to the pan and let it simmer for two minutes. Add the cornflour and chicken stock to the pan. Let the mixture simmer for 10 minutes.
12. Drain the gravy using a mesh strainer placed over a large bowl.
13. Plate up the chicken in quarters with chicken salt chips and gravy.