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Our Recipes

Roast Chicken with Sauce Vierge

Serves: 4

Preparation time: 30 minutes

Cooking time: 1 hour

Ingredients:

  • 1 tbsp olive oil
  • 40gm butter
  • 1 x 1.6kg Lilydale Free Range Whole Chicken
  • 1 brown onion, finely chopped
  • 200gm speck or pancetta, rind removed, diced
  • 1 cup fresh sourdough breadcrumbs
  • 2 tbsp lemon thyme leaves +extra sprigs, to garnish
  • 1/3 cup almonds, toasted, roughly chopped
  • 100gm goats cheese, crumbled
  • 1 egg, lightly beaten

Sauce vierge

  • 4 large truss tomatoes, peeled and deseeded*, finely diced
  • 2 tbsp chervil leaves, finely chopped
  • 2 tbsp tarragon leaves, finely chopped
  • 2 tbsp parsley leaves, finely chopped
  • 120ml olive oil
  • 1 tsp white wine vinegar

Lemon wedges, to garnish, if desired

Method

  1. Preheat oven to 220°C (200° fan-forced).
  2. Heat oil and half the butter in a large non-stick frying pan over medium high heat. Add the onion and speck or pancetta and cook for 5 minutes, or until onion softens. Set aside in a large bowl to cool.
  3. Meanwhile, rinse chicken and pat chicken dry with kitchen towel. Add the breadcrumbs, thyme, almonds, goats cheese and egg to the onion mixture. Season and stir well to combine.
  4. Spoon the stuffing into the chicken cavity, pressing down firmly. Tie the legs with cooking twine.
  5. Melt the remaining butter and brush over the chicken skin. Season and place thyme sprigs on top of chicken. Place chicken on a lightly oiled wire rack in a baking tray and cook for 20 minutes.
  6. Reduce heat to 200°C (180°fan-forced) and cook chicken for a further 40 minutes or until juices run clear. Cover chicken with foil and set aside to rest for 15 minutes.
  7. To make sauce vierge, combine the tomatoes, herbs and oil in a medium bowl. Season and stir vinegar through to taste. Set aside for 15 to 20 minutes to allow flavours to develop.
  8. Carve chicken with and serve with stuffing, sauce vierge, extra lemon thyme and lemon wedges, if desired.

* To peel tomatoes, using a small sharp knife cut a cross in the base of the tomato. Blanch the tomatoes in a large bowl of boiling water for 1 to 2 minutes or until skin begins to peel off. Refresh in a large bowl of chilled water and peel tomatoes.

 

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Our Recipes
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