Roast Chook And Chicken With Rosemary Stuffing |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Roast chook is one of life’s simple pleasures and makes for great picnic fare. Ingredients:
4t oil |
4 sprigs rosemary, leaves picked |
3 cloves garlic, chopped |
1 brown onion, chopped |
2.5lbs organic chicken |
7oz chicken livers, soaked in milk for 10-20 mins |
3.5oz unsalted butter |
2 sprigs thyme |
1/2c macadamias, roasted |
5 slices ciabatta, toasted and rubbed with 1/2 clove garlic, torn |
large handful rosemary sprigs, optional |
1/2 bunch flat leaf parsley, leaves picked |
lemon wedges to serve |
baby cos lettuce, washed to serve |
Directions:
1. Preheat oven to 450F.
2. For the stuffing: heat 2tablespoons oil in a frying pan and cook onion over a medium-low heat. Stir this occasionally until onion has softened.
3. Add garlic and rosemary leaves and cook for another couple of minutes. Remove from the heat and transfer to a bowl.
4. Heat remaining 2tablespoons oil and half the butter in the frying pan over medium heat. Drain chicken livers from milk and pan fry for approx 2 minutes each side or until golden brown. Transfer livers and cooking juices to a plate to cool. Season with salt and pepper and roughly chop.
5. Add in livers and their juices to the onion mixture along with thyme, torn ciabatta, macadamias, and parsley. Mix until well combined.
6. Rinse the chicken and pat dry. Fill chicken cavity with the stuffing. Carefully separate the breast skin from the meat and slip remaining butter in between the skin and breast meat (very key). Season well with salt and pepper.
7. Place extra rosemary sprigs in a baking pan and place chicken on top breast side up. Put into the oven and turn the temp down to 400F. Roast for 50-60 minutes or until juices run clear when pierced with a skewer. Remove from the heat and turn breast side down. Cover with foil and rest for at least 15 minutes (to let the juices absorb into meat).
8. To serve, take a lettuce leaf and fill with some chicken, stuffing, and roast corn sauce. Drizzle with lemon juice and enjoy with a crisp glass of riesling.
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