Roast chook with broc­coli tab­bouleh and turmeric but­ter­milk dress­ing


Australian Women’s Weekly NZ - - CONTENTS -

On MasterChef I cooked this chicken, which led to much com­ment on email and so­cial me­dia, and peo­ple stop­ping me on the street telling me how won­der­ful it was.

2kg well-brought-up chook

125g un­salted but­ter, soft­ened

⅓ cup French tar­ragon leaves

2 ta­ble­spoons ex­tra vir­gin olive oil sea salt flakes and freshly ground black pep­per

3 ta­ble­spoons ver­juice le­mon wedges, to serve


1 head broc­coli (about 360g)

⅓ cup baby spinach

3 spring onions

⅔ cup finely chopped flat-leaf pars­ley

1 cup finely chopped mint

1 large ripe av­o­cado, cut into small cubes

⅓ cup (45g) sliv­ered al­monds, toasted


1 ta­ble­spoon raw honey

1 tea­spoon ground turmeric finely grated zest and juice of

½ le­mon

½ cup (125ml) but­ter­milk

1 Take the chook out of the re­frig­er­a­tor 1 hour be­fore cook­ing to bring it to room tem­per­a­ture.

2 Pre­heat the oven to 220°C (200°C fan-forced).

3 Place but­ter and tar­ragon in a food pro­ces­sor; whiz to com­bine, but don’t process it too much or but­ter will split. Add sea­son­ing to taste.

4 Place chicken in a roast­ing tin and care­fully slide your fin­gers un­der the skin around legs and across both breasts to sep­a­rate it from meat. Place but­ter un­der the skin by push­ing it in with your fin­gers.

5 Tuck wings un­der, then rub the skin of the chook with olive oil and sea­son to taste. Place a piece of foil just over the chicken breast so it won’t dry out. Roast chicken for 30 min­utes; re­duce the oven tem­per­a­ture to 200°C (180°C fan-forced). Re­move the foil and roast for an­other 30 min­utes. Open the oven and pour ver­juice over the bird; close the oven and cook for an­other 10 min­utes. Re­move chicken from the oven; turn it over in the roast­ing tin to rest up­side down for 20 min­utes be­fore carving. Af­ter 5 min­utes of rest­ing, check whether chicken is cooked by in­sert­ing a skewer into thick­est part of thigh – there shouldn’t be any pink juices. Al­ter­na­tively, in­ter­nal tem­per­a­ture should be 68°C. Leave to rest for an­other 15 min­utes, it will keep warm in this time.

6 BROC­COLI TAB­BOULEH Mean­while, make tab­bouleh as close as pos­si­ble to serv­ing. Use a large knife to shave the head off the broc­coli to give you fine pieces. Chop spinach and spring onions as finely as you can; place in a bowl with the broc­coli. Gen­tly stir in re­main­ing in­gre­di­ents.

7 BUT­TER­MILK DRESS­ING Whisk all the in­gre­di­ents to­gether. 8 Carve the chook and driz­zle with all of the rest­ing juices. Just as you’re about to serve, toss the Broc­coli Tab­bouleh with most of the But­ter­milk Dress­ing. 9 To serve, spoon Broc­coli Tab­bouleh onto a serv­ing plat­ter and pour over the last bit of dress­ing. Serve with le­mon wedges.

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