Bush-Inspired Roast Chicken with Saltbush Damper and Roast Jus

Prepare and Roast the Chicken

1. Preheat the oven to 220°C.
2. Prepare the chicken by removing the backbone and pressing the bird flat.
3. Combine the softened butter, preserved lemon, lemon myrtle, garlic, thyme, rosemary, salt and pepper.
4. Carefully loosen the skin over the breasts and thighs and spread the butter mixture underneath the skin.
5. Place the chopped onions and crushed garlic into a roasting tray and sit the chicken on top.
6. Drizzle with olive oil and pour the white wine into the base of the tray.
7. Roast for 45–55 minutes, or until the skin is golden and crisp and the internal temperature reaches 75°C.
8. Remove from the oven and rest for 15 minutes.

Make the Saltbush Damper

1. Place the cast iron camp oven into the oven to preheat.
2. Combine the flour and salt in a mixing bowl.
3. Rub the chilled butter through the flour until the mixture resembles coarse breadcrumbs.
4. Add the milk and mix until a soft dough forms.
5. Turn onto a lightly floured surface and shape into a round loaf.
6. Carefully place the dough into the hot camp oven and score a cross into the top.
7. Cover with the lid and bake for 20 minutes.
8. Remove the lid and continue baking for a further 10–15 minutes until golden brown and hollow sounding when tapped.
9. Brush with melted butter while warm and finish with crushed dried saltbush.

Make the Roast Jus

1. Transfer the roasted onions, garlic and roasting juices into a saucepan.
2. Add the chicken stock and bring to a gentle simmer.
3. Cook for 10–15 minutes, breaking down the onions and garlic as they soften.
4. Strain through a fine sieve, pressing firmly to extract all the flavour.
5. Return the liquid to the saucepan and reduce until glossy and concentrated.
6. Add a splash of preserved lemon brine if desired.
7. Season to taste.

To Serve

1. Carve the rested chicken into generous portions.
2. Tear the damper into rustic pieces.
3. Arrange the chicken and damper on a large serving platter.
4. Serve the roast jus alongside in a small jug for pouring and dipping.