Tobie's Christmas chicken recipe
Ingredients
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
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
Tobie's Christmas chicken recipe
Method
Step 1
Preheat 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 2
Combine the bread, prosciutto, pistachio, fig, brandy, 1 1/2 tablespoons oil and remaining sage in a large bowl. Season.
Step 3
Loosely fill the chicken cavity with bread mixture. Tie the legs together.
Step 4
Place 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 5
Transfer the chicken to a platter and serve with roast potatoes and steamed greens.
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