Roast Fetta-stuffed Chicken

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SERVES 6 PREP 30 min­utes

COOK 1 hour 35 min­utes

+ TOP TIP To fry sage leaves, melt 20g of but­ter in a fry­ing pan over mod­er­ate heat. Add 10 sage leaves; cook for 30 sec­onds or un­til golden brown. Drain on paper towel.

1.4kg fresh or frozen thawed whole chicken 1 cup soft fresh bread­crumbs

100g fetta, crum­bled

2 ba­con rash­ers, rind re­moved, chopped 3 green onions, sliced

2 ta­ble­spoons chopped sun-dried toma­toes 1 ta­ble­spoon chopped sage

2 cloves gar­lic, crushed

1 ta­ble­spoon veg­etable or olive oil,

plus 2 ta­ble­spoons ex­tra

4 floury pota­toes (such as col­iban),

coarsely chopped

500g pump­kin, coarsely chopped

20g but­ter

2 ta­ble­spoons plain flour

2 cups boil­ing wa­ter

2 large chicken stock cubes

Fried sage leaves, to serve (op­tional)

Pre­heat oven to 180ºC/160ºC fan-forced. Place a wire rack in an oven­proof dish. Rinse chicken cav­ity un­der cold wa­ter; pat dry with paper towel. Pat chicken dry with paper towel.

Com­bine the bread­crumbs, fetta, ba­con, onion, tomato, sage, gar­lic and oil in a bowl. Spoon bread­crumb mix­ture into chicken cav­ity. Us­ing un­waxed white kitchen string, tie legs to­gether. Place chicken on pre­pared rack; driz­zle with half the ex­tra oil. Bake for 1 hour 20 min­utes or un­til golden brown and cooked. Re­move from oven. Trans­fer the chicken on rack to a heat­proof plate. Cover with foil; rest for 5 min­utes.

Mean­while, place the potato and pump­kin on an oven tray. Driz­zle with re­main­ing ex­tra oil. Bake for 1 hour or un­til browned and ten­der.

Drain juices from pan; re­serve. Add the but­ter to pan; melt over mod­er­ate heat. Add flour; cook and stir for 1 minute or un­til thick. Grad­u­ally stir in boil­ing wa­ter and crum­bled stock cubes un­til com­bined. Bring to the boil, stir­ring. Boil for 5 min­utes or un­til gravy thick­ens. Stir in the re­served pan juices; gently boil for 5 min­utes or un­til re­duced slightly. Serve the chicken with gravy, veg­eta­bles and fried sage leaves

(if us­ing, see tip).

BUD­GET WIN­NER $3.25 A SERVE

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