1.8 kgFree-range chicken
1 ½ BunchesTarragon
5 clovesGarlic
60 mlExtra virgin olive oil
Black pepper, to taste
SALT CRUST
1.5 kgCooking salt
1 tbspBlack peppercorns
4Free-range egg whites
TARRAGON VINAGRETTE
1 bunchTarragon, leaves finely chopped
1 bunchChives finely chopped
60 mlFreshly squeezed lemon juice
60 mlTarragon vinegar
125 mlExtra virgin olive oil
1 tspCastor Sugar
1Squashed Garlic clove
Salt and black pepper to taste
Preheat the oven to 200°C. Rinse the chicken under cold water and pat dry with a paper towel.
Combine the tarragon leaves from the ½ bunch tarragon, one garlic clove, oil and pepper to taste in a food processor and blend until a thin paste forms. Rub the paste over the chicken, inside the cavity and under the skin on the breast. Be careful not to tear the skin; the salt crust will penetrate the flesh and become too salty.
Stuff the cavity of the chicken with two of the lemon halves and the remaining four cloves of garlic. Truss the chicken and set it aside while you prepare the salt for the crust.
Finely chop the leaves from the extra bunch of tarragon. Place in a large bowl with the salt, lemon zest, crushed peppercorns, egg whites and 60 ml (¼ cup) water. Using your hands, mix the ingredients well. The salt mixture should be the consistency of wet sand used to build a sandcastle.
Place a layer of the salt mixture, approximately 2 cm thick, into the base of a heavy baking dish. It only needs to be big enough for the chicken to sit on. Pack the remaining salt around and over the chicken to completely encase the chicken—Bake for 2 hours.
Meanwhile, to make the tarragon vinaigrette, combine all the ingredients in a jar and shake well.
Remove the chicken from the oven and allow to rest for 15 minutes.
Break open the salt crust to reveal the chicken. You may need a meat mallet or pestle to crack the crust. Using a towel or oven mitts, break off the remaining salt, brush off any broken bits of salt, and remove the chicken skin to reveal beautiful juicy chicken.
Shake the vinaigrette well and remove the garlic clove before use.
Serve the chicken with salad greens and avocado, and a drizzle of Tarragon vinaigrette.
Course Gluten Free, Main, Poultry, Sociable
Cuisine French
Skill LevelModerate
Prep Time20 minutes
Cook Time2 hours
Servings:6
“Tom has been working with Visy and the Pratt family on private and corporate events, large and small, for 20 years. He understands our desired outcomes and makes things easy and cost effective, solves problems quickly, and delivers meaningful and memorable experiences for our clients and VIP guests. Whether it be a dinner with Nigella or a corporate suite at a Dame Edna Everage show, he consistently delivers for us. He knows how to speak the language of food and beverage when dealing with caterers, restaurants and other venues in a way that we don’t, which is invaluable in keeping expectations and the budget in mind.”
Lisa Sampson, Assistant to Anthony Pratt, Executive Chairman, Visy & Pratt Industries USA
“From the moment he stepped foot in Le Gavroche in 1980, Tom Rutherford was a fantastic chef. When he left in 1986, we were all immensely sorry to see him go but delighted by his new venture The Truffle Group Catering Company, through which he was responsible for some spectacularly successful catering events in Australia. His exemplary influence on the Australian food industry and the legacy which endures is without question. His contribution immense. I have no hesitation in recommending Tom for his superb dedication, conscientiousness, skill and creative flair. All these outstanding attributes have ensured Australia have in Tom someone who deserves recognition with a lifetime achievement award.”
Albert H Roux OBE, KFO, restaurateur and chef at Le Gavroche
“Tom Rutherford encompasses the heart and soul of Australia’s catering industry. When Tom created The Truffle Group in the late 1980s, he took once mundane catering to a new level and showed the industry what was possible with a little innovation, creativity and hard work. The events that Tom and his team have created over the years are second to none and for some of the biggest names in the business. I have known Tom for many years, during which time he has created events like no other, run companies seamlessly and exercised a true passion for the catering and hospitality industry. His contribution has been second to none. As a human being, Tom is not only generous in a charitable way but generous too with his time and sharing of knowledge. He is a natural educator and leader in his field.”
Neil Perry AM, Rockpool Dining Group director
“I have known Tom Rutherford for many years, I believe since the 1990s and have always been a fan of his innovation and fresh food. I consider him to be the pioneer of the catering industry, changing the way we eat at all manner of events. Tom raised the standard of food with extraordinary precision through The Truffle Group. His passion for excellent quality produce is inspiring and deserves recognition. Without his drive, our industry and food scene would look very different today.”
Tetsuya Wakadu, Tetsuya chef and restaurateur
“Tom Rutherford has taken catering, beverage and event food industry from party pies and sausage rolls to stylish, innovative, quality-driven delivery of produce and beverage into the most inhospitable event spaces on the planet. He is a man of intellect who understands the need for service and constant reinvention. Born and bred to be in the business of F&B, he has brought a sense of theatre to everything he has touched from his earliest beginnings. This is a man who constantly takes risks and has led the way for those that follow in how best to bring cachet to that part of our business that we are most judged by.”
Peter Rix, George P. Johnson director
The Langham, Sydney, the leading luxury five star hotel in Sydney had a restaurant and bar which where not operating at optimum financial capacity. As General Manager of the hotel I appointed Tom to project manage the overhaul ofthe 150 seat restaurant and the 60 seat bar. Tom deljvered market strategy, concept and branding and a detailed and impressive business plan. The financial templates and models behind Tom's creative plans were articulate, detailed yet simply for the daily operations to be successful. His attention to detail, creative thought, ability to work across all levels of the business, financial prowess and genuine passion were the core success factors to his F&B plan. Moving forward with 5 star hotel opdnings I would continue to use Tom as an experienced, creative and financially sawy consultant.
Sonia Lefevre, CEO, Lustro HotelGroup
“We have a had a taste of Tom, and we wanted more. In fact we already have engaged him for our next incentive trip and other events in the coming year to reinforce our commitment to members, suppliers and staff. Tom was a pivotal feature in our recent incentive trip to Budapest and Russia, his involvement tied together the entertainment program, 12 days of lunches and dinners expertly chosen, with an ever increasing culinary narrative showcasing the best regional cuisine and beverages available, most importantly within our budget for maximum effect, choices were culturally and dietary sensitive for all participants. If you haven't experienced Tom Rutherford’s style of hospitality, you should. It is refreshing, inclusive, detailed and without doubt, memorable. Tom has a way of making everyone feel comfortable, while serving up delicious dishes with surprise and intrigue. His ability to work with multiple venues, restaurants and hotels in several currencies is extraordinary. Tom plays host, MC and F&B guy to tie the entire program together, I consider him our secret weapon.”
Tony Green, GM Sales & Marketing
