- 1 1/2 tablespoons sea salt flakes
- 1 bunch fresh sage (see note), leaves picked, chopped
- 1.8kg whole chicken
- 40g (1 cup) torn ciabatta bread
- 100g prosciutto or pancetta, coarsely chopped
- 40g (1/4 cup) pistachio kernels, coarsely chopped
- 90g (1/3 cup) Angas Park Soft & Juicy Figs, coarsely chopped
- 1 1/2 tablespoons brandy
- 2 tablespoons extra virgin olive oil
- 1 celery stick, coarsely chopped
- 1 small brown onion, coarsely chopped
- 1 large carrot, peeled, chopped
- 500ml (2 cups) white wine
- Roast potatoes, to serve
- Steamed greens, to serve
- Step 1Preheat oven to 180°C. Place sea salt and half the sage in a mortar and pound with a pestle until crushed. Pat chicken dry with paper towel.
- Step 2Combine the bread, prosciutto, pistachio, fig, brandy, 1 1/2 tablespoons oil and remaining sage in a large bowl. Season.
- Step 3Loosely fill the chicken cavity with bread mixture. Tie the legs together.
- Step 4Place the celery, onion and carrot in the base of a roasting pan. Drizzle over remaining oil. Top with chicken. Rub the salt mixture over the skin. Roast for 20 minutes. Pour the wine over the chicken and roast, basting with pan juices every 20 minutes, for 1 hour to 1 hour 10 minutes, or until chicken is cooked through.
- Step 5Transfer the chicken to a platter and serve with roast potatoes and steamed greens.
- High protein
- Low carb
- Low sugar
- Lower gi
Plump dried figs, pistachios, prosciutto and a splash of brandy combine to create an Italian-inspired stuffing that turns this simple roast chicken into a celebratory meal. It serves four, but it’s easy to double the quantities in order to feed more.
Top idea: Serve chicken with salsa verde: blend chopped fresh mint and parsley, drained capers and anchovies, olive oil, garlic, vinegar and Dijon mustard.
- Author: Tobie Puttock
- Image credit: Jeremy Simons
- Publication: Australian Good Taste