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Roast chickens with prosciutto stuffing recipe
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Irresistible roast chickens with prosciutto stuffing.
Ingredients:
  • 105g breadcrumbs
  • 210g mixed dried fruit
  • 100g prosciutto slices, chopped
  • 2 Free Range Eggs, lightly whisked
  • 2 spring onions, chopped
  • 2 x 1.6kg Australian Whole Chickens
  • 4.80 gm sea salt flakes
  • 36.40 gm olive oil
  • 160g jam
  • 4 Free Range Egg yolks
  • 125g butter, melted
  • 42.00 gm lemon juice
  • 20.00 ml rosemary leaves, chopped
  • Rosemary sprigs, to serve
Instructions:
  • 1. Preheat the oven to 180°C. 2. Set up a wire rack inside a large roasting pan. 3. In a bowl, mix breadcrumbs, fruit and nut mix, prosciutto, egg, and spring onion. 4. Pat dry the chicken cavities with paper towel. 5. Gently stuff the cavities with the prepared mixture. 6. Secure the chicken legs together with kitchen string. 7. Arrange the chickens on the rack in the pan. 8. Season with sea salt flakes and drizzle with oil.
  • Roast chickens, generously brushing with spicy chili jam every so often for 1 1/2 hours until juices run clear when skewer is inserted into the thickest part of thighs. Allow to rest, covered, for 10 minutes before serving.
  • Place the egg yolks in a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Whisk vigorously for 5-8 minutes until the yolks become pale. Gradually incorporate the butter into the mixture, whisking thoroughly after each addition until it thickens and combines perfectly. Finally, fold in the lemon juice and chopped rosemary for added flavor.
  • Move the chickens onto a beautiful serving platter, garnish with fragrant rosemary sprigs, and enjoy with the delicious sauce.

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