Roast Chicken with Boursin-style Cheese

Boursin is a de­li­cious French cheese and this is my own ver­sion us­ing a base of cream cheese. It goes all soft and pil­lowy and gets in­fused with chick­eny good­ness. Eat with the chicken or it’s also de­li­cious smeared on warm crusty bread to eat along­side.

Dish - Everyday Dish - - Recipes -

1 chicken, rinsed and dried with kitchen tow­els (I used Bo­s­tock Chicken) olive oil sea salt and ground pep­per kitchen string for ty­ing chicken sprigs of rose­mary and bay leaves, op­tional

Boursin-style cheese stuff­ing

250 grams cream cheese, at room tem­per­a­ture 2 gar­lic cloves, crushed 1 tea­spoon each sea salt and ground pep­per 1 tea­spoon dried tar­ragon ½ tea­spoon dried dill ¼ tea­spoon dried chilli flakes Pre­heat the oven to 180°C fan bake. Stuff­ing: Mix all the in­gre­di­ents to­gether with a fork. Chicken: Spoon the cheese into the cav­ity of the chicken, push­ing it right to the back to fit it all in.

Tie the legs and wings with string to se­cure. Tuck in a cou­ple of sprigs of rose­mary and bay leaves, if us­ing.

Brush with oil and sea­son with salt and pep­per. Place in a bak­ing dish and roast for about 80 min­utes or un­til the juices run clear when the thigh is pierced with a skewer. Baste oc­ca­sion­ally with the pan juices.

Rest for 10 min­utes then trans­fer to a board or plat­ter. Serve hot or warm with some of the pan juices poured over. Serves 4–6, de­pend­ing on the size of the chicken

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