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Simple Christmas roast
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Stress-free Christmas roast - stunning presentation, exceptional flavor!
Ingredients:
  • 200g pkt ready-made herb stuffing
  • 12 sage leaves
  • 4 sprigs of rosemary
  • Grated rind of 1/2 lemon
  • 2 garlic cloves, crushed
  • 600ml chicken style liquid stock
  • 4 baby chickens (spatchcock)
  • 60g butter, softened
  • 120g sliced prosciutto, rind removed
  • 20.00 ml flour
  • 100ml white wine
  • 150ml dry marsala (see Notes)
  • 100ml cream
Instructions:
  • Preheat your oven to 190°C for the perfect cooking temperature.
  • Combine chopped sage and rosemary with lemon rind and garlic in a large mixing bowl with the dry stuffing mix. Heat half of the stock, add it to the mixture, stir well, and let it cool completely.
  • Wash the chickens, dry with paper towels, then generously fill each cavity with stuffing. For any extra stuffing, shape into small rounds and add to the pan during the final 15 minutes of roasting.
  • Massage half of the butter onto the chickens and layer prosciutto slices over the breasts. Secure the prosciutto by tying the chickens with string. Tuck the remaining herbs under the string and generously season with salt and pepper. In a frypan, melt the rest of the butter over medium heat and brown the chickens until golden. Transfer the chickens to a baking pan and roast in the oven for 30 minutes or until juices run clear when pierced with a skewer. Let the chickens rest in a warm place after removing them from the pan.
  • Start by discarding any extra fat from the baking pan. Put the pan on the stove, add flour, and cook over medium heat, stirring for one minute. Pour in the wine, marsala, and remaining stock. Bring it to a boil, then let it simmer while stirring for a few minutes until it thickens. Stir in the cream, warm it up, and taste to adjust seasoning. Once done, strain the sauce into a sauceboat. Serve alongside chicken and mashed potatoes.

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