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http://www.lifestylefood.com.au/recipes/217/slow-roasted-chicken

LifeStyleFOOD.com.au

Made with the most flavoursome organic Kangaroo Island chicken, and stuffed with aromatic herbs and spices, this slow roasted dish is second to none.

Ingredients

  • Saffron and Coriander Stuffing

  • Braised Baby Beans

  • Cauliflower Puree

Method

  • 1.

    To prepare the chicken, bone it out completely being careful not to tear the skin, pull back the skin gently from the flesh and carefully remove.

  • 2.

    Lay the skin out flat and place 1 breast and 1 leg next to each other on the skin.

  • 3.

    Add the stuffing then top with the 2nd breast and leg.

  • 4.

    Roll the chicken back up, encasing the flesh and stuffing securely within the skin.

  • 5.

    Wrap it firmly in plastic and place in the fridge to set.

  • 6.

    The chicken is then placed in a roasting tray and slow roasted at 60C for 2 hours.

  • Saffron and Coriander Stuffing:

  • 1.

    In a mortar & pestle, pound the poached garlic with salt & pepper then add the chopped coriander and parsley, cumin and saffron.

  • 2.

    Add the breadcrumbs and mix through well.

  • 3.

    Refrigerate until needed.

  • Braised Baby Beans:

  • 1.

    Heat the olive oil until warm in a large shallow saucepan.

  • 2.

    Add the garlic and sweat over a low heat until fragrant.

  • 3.

    Add the beans and chicken stock, cover and cook until the beans are tender, about 10 to 15 minutes.

  • Cauliflower Puree:

  • 1.

    Heat the olive oil and butter in a large saucepan.

  • 2.

    Once hot, add the garlic and eschallot and sweat until soft and fragrant.

  • 3.

    Add the cauliflower and toss well, then add the chicken stock, cover and cook until tender.

  • 4.

    Puree with a stick blender until smooth.

  • To serve:

  • 1.

    Splash the chicken with olive oil and sear the skin on all sides until golden.

  • 2.

    Rest the chicken for 10 minutes.

  • 3.

    While the chicken is resting, heat the cauliflower puree and braised beans and blanch the prawn tortellis.

  • 4.

    Saute off the diced prawn, add the prawn oil and a squeeze of lemon juice and finish with salt and pepper.

  • 5.

    On 4 service plates, place a heaped tablespoon of cauliflower puree.

  • 6.

    Place 3 prawn tortellis on top of each.

  • 7.

    Slice the chicken into 4 neat slices (ends removed) and place each beside the puree.

  • 8.

    Add the braised beans and fried prawns and finish with a good grind of pepper.

Notes

Prawn tortellis are simply a mousse made from prawn mince, crème fraiche, lemon juice, salt and pepper -mixed all together and passed through a drum sieve.
The mixture is then rolled into tortellis using a basic pasta dough.
The prawn oil we use in the restaurant is an oil flavoured with a complex Asian inspired paste.
For ease in recreating this recipe at home, it is OK to use a quality olive oil to fry the diced prawns.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Slow Roasted Chicken.

 
 

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Posted by DO29Report
This dish is tricky but so worth the effort. Boning and skinning the chicken was a new skill for me, I've done it twice now and I have to say - this is my favourite recipe. It is simply WOW! Thanks Neil Perry.
Posted by DO29Report
Simply inspirational!
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