- 1 Whole free range chicken
- 2 Spare ribs Or pork bones
- 1 handful Parsley Stalks
- 4 shallots
- 3 Cloves Garlic
- 1 Red chilli
- 1 teaspoon black peppercorn
- Salt To taste
- 1 tin Italian Tuna
- 3 egg yolks
- 1 Lemon
- 500 ml Extra Virgin Olive Oil
- Salt & Pepper
- 500 g New Potatoes
- 8 anchovy fillets
- 2 tablespoons tiny capers
- 1 cup Celery leaves
- 1 cup Parsley Leaf
Wash and trim the chicken of all its excess fat and place into a large pot. Cover with cold water then add the pork bones, parsley stalks, shallots, garlic, pricked chili, salt and peppercorns.
Bring to a simmer for five minutes then turn it off.
Let the pot stand covered for 1 hour.
Remove the chicken from the pot and plunge into ice water to cool. (You can reserve the chicken stock for other dishes).
Make a mayonnaise by whisking together egg yolks, crushed garlic, lemon. While whisking, slowly add extra virgin olive oil.
Break up the tuna in the tin and add to the mayo. Season the mayo well.
Cook the potatoes in salted water until tender.
Drain immediately and cut in half. Dress with olive oil, a splash of tarragon vinegar and add the capers. Keep the salad warm.
When the salad is ready to serve, toss the potatoes with parsley and celery leaves.
Pick the meat from the chicken, discarding the skin.
Arrange some breast meat and thigh meat on a plate with the potato salad. Dress with lashings of tuna mayo.
Garnish with anchovy fillets and more parsley and celery leaves.
As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit www.LifeStyleFOOD.com.au