Everyone loves a roast chicken with juicy stuffing. Serve this beautiful chook with cauliflower puree and everyone will be asking for more!
Ingredients
- 2 small (about 800g each) whole fresh chickens
- 140g (2 cups) fresh breadcrumbs (made from day-old bread)
- 1 medium (about 160g) pink lady apple, peeled, cored, coarsely grated
- 100g thinly sliced prosciutto, finely chopped
- 4 green shallots, ends trimmed, finely chopped
- 2 tablespoons chopped fresh lemon thyme
- 1 garlic clove, crushed
- Salt & freshly ground black pepper
- 2 tablespoons olive oil
cauliflower puree
- 800g cauliflower, cut into florets
- 185ml (3/4 cup) Massel chicken style liquid stock
- 60ml (1/4 cup) dry white wine
- Pinch of salt
Method
- Step 1Preheat oven to 180°C. Rinse the chicken cavities under cold running water. Pat dry with paper towel inside and out.
- Step 2Combine the breadcrumbs, apple, prosciutto, green shallots, thyme and garlic in a large bowl. Season with salt and pepper.
- Step 3Spoon the apple seasoning among chicken cavities. Close cavity openings with toothpicks. Tie the legs together with white unwaxed kitchen string. Place the chickens in a large roasting pan. Drizzle with the oil and season with salt and pepper. Roast in preheated oven, basting occasionally with pan juices, for 55 minutes or until juices run clear when a skewer is inserted into the thighs. Remove from oven. Cover loosely with foil and set aside for 5 minutes to rest.
- Step 4Meanwhile, to make the cauliflower puree, place the cauliflower, stock and wine in a medium saucepan over medium-high heat and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes or until the cauliflower is soft. Remove from heat. Transfer to the jug of a blender and blend until pureed. Taste and season with salt.
- Step 5Use sharp kitchen scissors to cut the chickens along either side of the backbone. Discard the backbones. Cut the chickens in half and spoon the seasoning into a bowl. Spoon cauliflower puree among serving plates. Top with chicken halves and apple seasoning. Serve immediately.
- High protein
- Low carb
- Lower gi
Nutrition
4293 kj
Energy
57g
Fat Total
16g
Saturated Fat
8g
Fibre
90g
Protein
310mg
Cholesterol
1388.63mg
Sodium
11g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
Notes
If prosciutto is unavailable you can use bacon instead. Remove the rind and excess fat before chopping.
- Author: Amanda Kelly
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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