Achieve an amazingly juicy, seasoned chicken with this recipe by Paul West from River Cottage Australia.
Preheat oven to 180C. Truss the chicken with kitchen string.
In a medium bowl combine flour and salt and bind with wine, knead well to form a dough. Add a little more wine and flour as needed to make dough pliable.
Stuff half the garlic cloves into the bird, and thinly slice the remaining 5 cloves.
Roll out the dough, scatter with thyme sprigs and sliced garlic. Place chicken in the centre of the dough, breast side down. Wrap pastry around bird and press around the joints to push out air. Tuck in pastry, turn bird around so smooth side is facing up. Patch any holes in the pastry to create an airtight wrap for the bird.
Lightly drizzle a baking dish with olive oil and place wrapped chicken inside. Bake in oven for 1 hour, until dough is like a firm crust. To serve, break open crust at the table (discard), and carve chicken.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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