Melbourne Food & Wine
Melbourne Food & Wine
Festival Countdown20th year
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Recipes
Lumpy Bumpy Roast Chicken
Chef: Gail Donovan
View other recipes that are: Donovans
Ingredients and Method
- 1 Whole chicken, 1.8 kg
- 2 slices Casalinga sourdough bread
- 3 Chicken livers, cleared
- 1 tbsp Olive oil
- ½ Onion, peeled, cut in ¼ cm dice
- 3 Garlic cloves, peeled, split with skin removed, finely chopped
- 80 gm Butter, unsalted, 40 gm softened
- 100 gm Prosciutto, finely sliced, cut in ¼ cm pieces
- 3 Sage leaves, finely chopped
- 2 tbsp Italian parsley, finely chopped
- 1 sprig Rosemary, leaves only, finely chopped
- 1 – 2 cups White wine, chicken stock or water
- Preheat oven to 180°C.
- Trim crusts from Casalinga bread and cut into ½ cm cubes. Place on a baking tray and bake for 5 –7 minutes until they are crunchy and lightly coloured. Reserve.
- Sauté the whole chicken livers in olive oil until they are browned but still rosy on the inside. Cut the livers into ½ cm pieces and reserve.
- Melt half the butter in a skillet and add the onion and garlic. Cook gently until the onions are translucent but not coloured.
- Remove the skillet from the heat and add the Casalinga croutons, chicken livers, prosciutto, the herbs and the softened butter. Season well with salt and pepper and reserve.
- Pat the chicken dry inside and out and season the cavity with salt and pepper.
- Stuff the crouton mixture under the skin of the chicken, ensuring that the mixture is spread evenly under the breasts, legs and thighs.
- Roast the chicken breast side up. Cover with aluminum foil for 30 minutes. Remove the foil and roast for a further 20 minutes.
- When the chicken is cooked, remove from the oven and allow to rest for 10 minutes.
- Discard the fat from the roasting pan and deglaze over the stovetop burners with white wine, chicken stock or water. Reduce until flavorful and season.
- Carve the chicken as desired and serve with the reduced roasting juices
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