MY GRANDMOTHER’S ROAST CHICKEN
Prep: 10 mins Cook: 1 hr 20 mins Serves 4 (See left)
1 (1.5kg) free range chicken 4 rashers bacon, rind on 2 sprigs each rosemary and
thyme
2 tbsp extra virgin olive oil
Stuffing
1 tsp extra virgin olive oil 1 brown onion, finely diced 4 rashers bacon, sliced 1 cup fresh breadcrumbs
1. Preheat oven to 190°C.
2. Season the cavity of the chicken with salt and pepper, set aside. 3. Meanwhile, make the stuffing by heating the olive oil in a medium pan over a medium heat. Add the onion and bacon and sauté for 5 minutes or until golden brown. Transfer to a bowl, toss through the breadcrumbs and season to taste. Fill the cavity with the stuffing and then place the chicken into a roasting tin.
4. Lay the bacon over the chicken and sprinkle with rosemary and thyme. Drizzle with olive oil, season again, and place on a rack in the middle of the oven. Roast for 1 hour and 20 minutes. Cover the chicken loosely with foil and rest for 15 minutes before carving.
5. Transfer the carved chicken to a serving platter, pour the cooking juices over the chicken and serve with a mix of lightly dressed, vibrant, green and purple leaves.
ROAST POTATOES
Prep: 15 mins Cook: 50 mins Serves 4 (see right)
1kg Dutch Cream potatoes,
peeled and cut into 5cm pieces 100ml extra virgin olive oil 2 sprigs each rosemary and
thyme
Flaked sea salt and pepper,
to taste
1. Place the potatoes and 2 tablespoons of salt into a large pot.
Fill the pot with enough water to cover the potatoes and bring to a boil. Once the water is boiling, turn the heat down and simmer, uncovered, for 2 minutes.
2. Meanwhile, preheat oven to 200°C. Place the oil into a large roasting pan and place the pan into the oven to heat up.
3. Drain the potatoes in a colander, giving the colander a few shakes to lightly roughen the potatoes. Place the potatoes into the pan of hot oil, add the rosemary and thyme and toss everything well to coat.
4. Roast the potatoes for 30 minutes before turning them over and cooking for a further 20 minutes or until golden and crisp. Season while hot and serve with My Grandmother’s Roast Chicken.
DUTCH CARROTS
Prep: 5 mins Cook: 15 mins Serves 4 (see page 150)
2 bunches Dutch rainbow carrots,
washed and trimmed
1 tbsp extra virgin olive oil
2 tsp flaked sea salt 2 tbsp chopped chives, to serve ¼ cup roasted hazelnuts, roughly
chopped
1. Preheat oven to 220°C.
2. Toss the carrots with olive oil and half the salt and arrange in an even layer on a roasting tray. Roast for 15 minutes, turning once, or until tender and lightly golden. Sprinkle with the remaining salt, chives and hazelnuts and serve as a side to My Grandmother’s Roast Chicken. >