Ingredients
1 Large free range chicken
1 lemon
1 tsp dijon mustard
1 tbsp extra virgin olive oil
2 pinches of salt
You'll need to make:
1 batch Dried Pear and Macadamia Stuffing
1 Large free range chicken
1 lemon
1 tsp dijon mustard
1 tbsp extra virgin olive oil
2 pinches of salt
You'll need to make:
1 batch Dried Pear and Macadamia Stuffing
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Methods
1
Prepare the stuffing as per the recipe and set aside.
2
Preheat the oven to 200°C.
3
Pat dry the outside and inside of the chook and then tuck the wings under the body.
4
Place a pinch of salt and a small squeeze of lemon in the cavity of the chook.
5
Stuff well with the stuffing already made.
6
In a small bowl mix together the Quince and Rosemary Glaze, and dijon mustard.
7
Place chook in a foil lined baking dish and baste with glaze.
8
Place in the oven and cook at 200°C for 10 minutes, then reduce heat to 180°C.
9
After another 10 minutes of cooking, remove the chook and baste again and then cover with foil and return to oven.
10
After 30 minutes, baste again with a little more glaze or pan juices. Cover the legs with foil and return to the oven for approximately another 15-20 minutes or until burnished on the outside and juices run clear.
11
Rest chook for 20-30 minutes, breast side down before serving.
1
Prepare the stuffing as per the recipe and set aside.
2
Preheat the oven to 200°C.
3
Pat dry the outside and inside of the chook and then tuck the wings under the body.
4
Place a pinch of salt and a small squeeze of lemon in the cavity of the chook.
5
Stuff well with the stuffing already made.
6
In a small bowl mix together the Quince and Rosemary Glaze, and dijon mustard.
7
Place chook in a foil lined baking dish and baste with glaze.
8
Place in the oven and cook at 200°C for 10 minutes, then reduce heat to 180°C.
9
After another 10 minutes of cooking, remove the chook and baste again and then cover with foil and return to oven.
10
After 30 minutes, baste again with a little more glaze or pan juices. Cover the legs with foil and return to the oven for approximately another 15-20 minutes or until burnished on the outside and juices run clear.
11
Rest chook for 20-30 minutes, breast side down before serving.
