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Roast chicken with leek stuffing
Roast chicken with leek stuffing
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Delicious roast dinner with leek, apple, hazelnut, and pancetta stuffing.
Ingredients:
  • 1.8kg whole chicken
  • 8 sprigs tarragon
  • 20g butter, chopped
  • 1 lemon, cut into wedges
  • 2 brown onions, cut into wedges
  • 500ml chicken stock
  • 9.20 gm olive oil
  • 1 small leek, pale section only, washed, thinly sliced
  • 2 mild pancetta slices, chopped
  • 1/2 granny smith apple, grated
  • 62.50 ml toasted hazelnuts, coarsely chopped
  • 250.00 ml breadcrumbs (made from day-old sourdough bread)
  • 20.00 ml chopped fresh tarragon
Instructions:
  • Preheat the oven to 200C. In a large frying pan over medium-high heat, sauté the leek and pancetta in oil for 5-6 minutes until the leek softens. Set aside to cool.
  • Pour the leek mixture into a medium bowl and combine with the apple, hazelnuts, breadcrumbs, tarragon, and season generously.
  • Rinse the chicken cavity under cold water and pat dry inside and out.
  • - Fill the cavity with the stuffing, tie the legs with kitchen string. - Gently lift the skin under the breast and insert half of the tarragon sprigs and butter. - Place the chicken in a large roasting pan. - Scatter lemon and onion wedges around the bird, pour stock over and around it. - Season generously with sea salt flakes and freshly ground black pepper.
  • Roast chicken in a hot oven, basting with juices from time to time, for 1 hour 15 minutes, or until juices run clear when a skewer is inserted in the thigh (or thermometer reads 82C for the chicken and 70C for the stuffing).

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