Recipe

Roast Chook And Chicken With Rosemary Stuffing Recipe

Add Step-by-Step Photos	Stonesoup / All my dishes 2 years, 9 months ago Roast chook is one of life’s simple pleasures and makes for great picnic fare. Prep:25m Cook:55m Servings:4	Stonesoup
	succulent gorgeous chicken dinner

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Fans

elsie09

ravenseyes

dariana

trigger

bigeterian

kristopher

alp26

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

Preheat oven to 450F.

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.

Add garlic and rosemary leaves and cook for another couple of minutes. Remove from the heat and transfer to a bowl.

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.

Add in livers and their juices to the onion mixture along with thyme, torn ciabatta, macadamias, and parsley. Mix until well combined.

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.

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).

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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Comments

dariana 2 years, 9 months ago said:
OMG, I am a chicken freak and this sounds and looks divine.

kristopher 2 years, 9 months ago said:
Yeah, this is one gorgeous bird!

edensong 2 years, 8 months ago said:
Looks great and I love livers.

patticasas 1 year, 10 months ago said:
This looks very good but it seems a little hard and some of the ingredients i do not have and i hope i can find them at the store.

trigger 6 months, 1 week ago said:
This recipe sounds delicious to me.
Five forks and a big smile :)

cassiemeeker 3 weeks, 3 days ago said:
Ooooh niice lookin chicken hun!:)

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