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Chicken roasted in spiced hay with lemon stuffing


You'll need

1 chicken (1.6kg) 1 tbsp olive oil 1 lemon, cut into wedges   Lemon stuffing 80 gm sourdough bread, crusts removed 80 ml (⅓ cup) milk 1½ tbsp olive oil 3 garlic cloves, crushed 3 golden shallots, coarsely chopped 80 gm duck fat 1 tbsp coarsely chopped flat-leaf parsley 1 tbsp coarsely chopped rosemary 1 tbsp thyme Finely grated rind of 2 lemons   Spiced hay 250 gm unsprayed lucerne hay (see note) 10 cinnamon quills 10 star anise 2 tbsp each fennel seeds, coriander seeds and cumin seeds Thinly peeled rind of 2 lemons and 2 oranges

Method

  • 01
  • Preheat oven to 180C. For lemon stuffing, combine bread and milk in a bowl, stand until bread softens (10 seconds), drain and squeeze out excess milk (discard). Heat olive oil in a saucepan over medium heat, add garlic and shallot, stir occasionally until tender (4-5 minutes), cool, then combine in a food processor with bread mixture and remaining ingredients. Season to taste, process to combine and set aside.
  • 02
  • Gently separate the skin from chicken breasts with your fingers, then spoon in a little stuffing and spread evenly across breast by gently running your hand over skin to smooth out. Spoon remaining stuffing into cavity, seal with a skewer, season chicken to taste and set aside.
  • 03
  • For spiced hay, combine ingredients in a large casserole with a tight-fitting lid, mix well to combine and set aside.
  • 04
  • Heat oil in a large frying pan over high heat, add chicken and cook, turning occasionally, until browned all over. Place on top of hay mixture, cover and roast until just cooked through (1½ hours-1 hour 40 minutes). Set aside to rest for 5 minutes.
  • 05
  • Preheat a char-grill pan over high heat, grill lemon wedges until slightly charred and serve with hot hay-roasted chicken.
Note Lucerne hay is available from select agricultural suppliers.

This recipe is from the May 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Wine suggestion 2010 Gonnet Père & Fils, Côtes du Rhône Villages, France.

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