Russell’s Christmas Roast Chicken
Episode: Delish Christmas Delights special
Title: Russell’s Christmas Roast Chicken
Broadcast: Dec 16th 2017
Presenter: Russell Blaikie & Scott Taylor
Russ has a secret ingredient today and it starts with chicken and walnuts! Russell creates a gorgeous Christmas roast chicken with help from Scotty Taylor.
Ingredients:
- 1 large Mount Barker Chicken (approx. 2.3-2.5kg)
Stuffing:
- 100 grams Pancetta, finely chopped
- 100 grams shallot finely chopped
- 4 cloves garlic, finely minced
- 50 grams butter
- 250 grams pork mince
- ½ cup (125ml) white wine
- 150 grams freshly made sourdough breadcrumbs
- 50 grams pistachio nuts
- 70 grams Manjimup walnuts, chopped
- Zest of ½ a lemon
- 1 teaspoon thyme leaves chopped
- 2 tablespoons flat leaf parsley leaves chopped
- 2 teaspoons sea salt
- Few grinds black pepper
- 1 egg
Truffle Butter
- 80 grams unsalted butter at room temperature
- 1 Manjimup black truffle, microplaned
- 1 teaspoon fresh thyme leaves, chopped
- Sea salt and freshly ground pepper
Bravo Apple Salad
- 2 bravo apples
- 1 head fresh fennel
- 3 cups rocket lettuce (about 60 grams)
- ¼ cup Manjimup walnuts, lightly roasted
Dressing
- 1 teaspoon Dijon mustard
- ¾ teaspoon Karri honey
- 1 tablespoon organic cider vinegar
- 3 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper
Method:
Stuffing:
- Heat a large frypan over low-medium heat. Drop in pancetta and stir so that fat begins to render from it.
- Increase heat and cook for 3 minutes to colour and begin to become crisp.
- Add onion and garlic and reduce heat to medium, cook 3 minutes while stirring to colour and soften.
- Remove to a large bowl.
- Add butter and melt over medium heat. Add pork and cook over medium high heat, breaking it apart with a wooden spoon as you stir it.
- Once the pork has browned and separated, add wine and increase heat to high, cook one minute then add to the bowl with the rest of ingredients.
- Add all remaining ingredients in and stir well with a spatula or wooden spoon to combine.
Truffle Butter:
- Combine butter with microplaned truffle, thyme and a generous amount of salt and pepper.
To stuff and cook your chook:
- Preheat oven to 220C.
- Separate the flesh and skin carefully near the cavity, push the truffle butter into the gap between the skin and flesh, working the butter all over the flesh.
- Dab the cavity of the chicken with kitchen towel to dry it, season with a little sea salt and black pepper, and fill with stuffing.
- Seal cavity with a skewer and place onto rack over baking tray. Pour 1 cup of water into baking tray.
- Place into oven and cook 20 minutes. Reduce heat to 180C and cook a further 1 hour. Test the chicken is cooked by piercing the thigh with a skewer, if the juice runs clear its cooked through.
- Remove from oven and keep warm to serve.
Salad:
- Shave the apples and fennel, place into serving bowl with walnuts and rocket.
- Whisk dressing ingredients together and drizzle over salad, toss together and serve immediately.
Mt Barker Free Range Chicken
P: (08) 9435 3600
W: www.mtbarkerchicken.com.au
Must Winebar
W: www.must.com.au
P: (08) 9328 8255
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