HUPA TĪTĪ

Ingredients:

1 salted tītī
1 whole organic chicken
3 tbsp cooking oil
2 carrots, peeled and diced
2 onions, peeled and diced
6 large garlic cloves
4 celery sticks, diced
1 knob of ginger, peeled and sliced
2 bay leaves
2 sprigs of thyme
2 sprigs of rosemary
1 tsp chili flakes
1 tbsp shiro miso
lemon juice, to season
flaky sea salt, to season

Instructions:

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Preheat the oven to 180C.
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Place the tītī into a large pot and cover with cold water. Bring the water up to a boil over a medium heat, about 8 to 10 minutes.

Drain the boiling water off the tītī. Place the tītī back into the saucepan, cover with cold water and bring it to a boil once more. This process reduces the saltiness of the tītī.

Pat the tītī dry with paper towels then place onto a large roasting tray.

Break the chicken into quarters e.g. two legs quarters, two breast quarters. Place the prepared chicken along with any bones into the roasting tray with the tītī.

Roast the birds until golden brown and cooked through, about 50 to 60 minutes.

When the birds are almost finished roasting, place a stock pot on a medium heat. Drizzle the cooking oil into the stock pot then add in the vegetables and herbs. Cook together until lightly browned, about 4 to 6 minutes.

Add the birds and all the cooking juices and fat from roasting tray into the stock pot. Cover the all the ingredients with plenty of water so that everything is well submerged. Add the chill flakes and bring the hupa up to a boil.

Once the hupa is at a boil, reduce the heat to a gentle simmer. Cook for 2 hours, stirring occasionally to prevent it sticking to the bottom of the pot

Strain the hupa through a colander or chinois to remove the meat and vegetables. You can keep the meat and vegetables for a separate meal or you can compost it. We tend to turn the leftovers into another quick meal but it needs to be consumed within 24 hours.


Finishing the hupa:

Place the hupa tītī into a new saucepan and bring back to a simmer. Season with miso, lemon juice and sea salt. You can serve it as is, or you can add a few additional garnishes. We finish ours with roasted pumpkin, bitter greens, mushrooms, rice and herbs.