Sunday, May 20, 2012

Sage Buttered Roast Chicken with Pistachio and Bacon Stuffing

I love a traditional Sunday roast, but that doesn’t mean said roast has to be the same flavour each week. I love sage for its woody subtleness and I find it is always a wonderful compliment to chicken, as it highlights the chickens own flavour as opposed to overpowering it.

What Will I Need?

1.5 kg Chicken
100g Butter, Softened
1/2 tbsp sage, dried
Olive oil

6 slices white bread
1/2 tbsp sage, dried
1 rasher bacon, diced
1/4 cup pistachio nuts
2 eggs
2 tbsp butter, melted
1 clove garlic
1/2 onion

What Now?

1.         Preheat your oven to 180C and place a roasting rack in a roasting tray.

2.         Rinse the chicken and its cavity thoroughly, and then pat dry with kitchen towel, set aside.

3.         In the bowl of a food processor blitz the bread, onion, and garlic, until crumbly.

4.         Next, add the sage, pistachio, eggs and butter and then blitz until well combined.

5.         Stir the diced bacon through the stuffing mix and then fill the cavity of the chicken with the mixture. Use a skewer to hold the skin to either side

6.         Using the back of a spoon, carefully separate the skin of the chicken from the breast.

7.         Mix together the softened butter and sage with a fork, and then spoon beneath the skin, smoothing out along the length of the breast.

8.         Use a skewer to hold the skin to either side of the cavity together.

9.         Drizzle a small amount of olive oil onto the skin of the chicken, and sprinkle lightly with salt before rubbing the oil and salt into the skin.

10.      Place the chicken on the roasting rack, and then roast for 1 hr 30 minutes or until when pierced with a skewer where the thigh meets the body, the liquid runs clear.

11.      Allow to rest for 10 minutes before removing the stuffing from the cavity, and serving.