Ingredients
- 1 x 1.7kg (size 17) chicken
- 1 orange, halved crossways
- 4 star anise
- 60g (3 tablespoons) butter, softened
- Salt & freshly ground black pepper
cherry seasoning
- 140g (2 cups) fresh white breadcrumbs made from day-old bread
- 40g (2 tablespoons) butter
- 1 large (about 200g) brown onion, finely chopped
- 8 garlic cloves, finely chopped
- 300g cherries, pitted
- 1/3 cup loosely packed coarsely chopped fresh, continental parsley
- 2 eggs, lightly whisked
- 2 teaspoons dried sage leaves
- Salt & freshly ground black pepper
- Melted butter, to grease
Method
- Step 1Place an oven rack on lowest shelf in the oven. Remove other racks. Preheat oven to 230°C.
- Step 2To make cherry seasoning, place breadcrumbs in a large bowl. Melt butter in a saucepan over medium heat until foaming. Add onion and cook, stirring, for 3 minutes or until soft. Add garlic and cook, stirring, for 1 minute or until aromatic. Set aside for 5 minutes to cool slightly. Add cooled butter mixture, cherries, parsley, eggs and sage to breadcrumbs. Season with salt and pepper, and stir with a spoon until well combined. Lightly brush an 8 x 20cm nut roll pan with melted butter to grease. Remove one end of nut roll pan. Stand upright and spoon in cherry seasoning. Smooth surface with back of spoon and seal firmly with lid.
- Step 3Briefly rinse the chicken cavity under cold running water. Pat dry inside and out with paper towel. Juice the orange halves. Place the orange halves and star anise in the cavity of the chicken. Place the chicken breast-side up in a small roasting pan and use your fingers to rub the butter over the skin. Drizzle with the orange juice and season with salt and pepper.
- Step 4Roast chicken in preheated oven for 15 minutes. Reduce oven temperature to 190°C. Place filled nut roll pan upright in oven. Cook, basting chicken with pan juices occasionally, for 1 hour or until chicken is just cooked through and juices run clear when pierced with a skewer in thickest part of thigh. Remove chicken and seasoning from oven, holding base of nut roll pan. Cover chicken loosely with foil and set aside for 15 minutes to rest.
- Step 5Pour the pan juices into a medium saucepan. Cook, stirring, over low heat for 2 minutes or until heated through.
- Step 6Carefully remove one end of the nut roll pan and slide out the seasoning. Use a sharp knife to cut into 1cm-thick slices.
- Step 7To serve, use kitchen scissors to cut chicken in quarters. Divide cherry seasoning and chicken among serving plates. Drizzle with pan juices.
- Low carb
- Lower gi
Nutrition
3609 kj
Energy
54g
Fat Total
23g
Saturated Fat
6g
Fibre
63g
Protein
376mg
Cholesterol
504.42mg
Sodium
15g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
Note: Star anise is a Chinese star-shaped spice available from Asian grocery stores. Nut roll pans are available from kitchenware shops and department stores. This recipe is great served with wilted spinach leaves and steamed sugar snap peas.
- Author: Lucy Kelly
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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