AT A GLANCE
Dirty rice is a classic Cajun dish made in a similar style to a pilaf. It's the livers in the rice that lend it a "dirty" appearance: rustic and delicious.
|01||Preheat oven to 180C. Scatter carrot and leek in a roasting pan, place chicken on top, brush with oil, then season with spices and sea salt. Tear thyme and place in the cavity with lemon and garlic, secure cavity with a skewer, tuck in wings and roast until chicken is cooked through (1¼-1½ hours). Set aside to rest (10-15 minutes).|
|02||Meanwhile, for dirty rice, heat oil in a saucepan over high heat, add celery, onion, capsicum and garlic and stir occasionally over medium-high heat until golden (8-10 minutes). Add bacon and sausage meat and stir to combine and break up sausage (2-4 minutes). Add rice and liver, stir to combine, then season to taste. Add stock, bring to the simmer, then reduce heat to low, cover with a tight-fitting lid and cook until liquid is absorbed and rice is tender (13-15 minutes). Remove lid and remove pan from heat, then cover with a tea towel and set aside to rest (5-10 minutes).|
|03||Carve chicken, then serve with pan vegetables, dirty rice, Tabasco and mayonnaise.|
Note Allow plenty of time to rest meat so the proteins relax and the juices settle. It really makes the difference for a juicy, tender result. Cover the meat loosely with foil (unless it has crackling, which would lose its crunch) and rest it in a warm place. Large cuts of beef, veal and pork need around 30 minutes, chicken 15 minutes and fish 5-10 minutes.
SUPER-HOPPY AMERICAN IPA , suggested by MAX ALLEN