Name: Roast buttered sage chicken
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: 1.6 kilogram whole chicken; 1 cup soft fresh breadcrumbs; 100 gram fresh ricotta; 2 bacon rashers, rind removed, finely chopped; 1 tablespoon finely chopped sage; 2 clove garlic, finely chopped; 60 gram cold butter, finely chopped; 2 tablespoon vegetable or olive oil; 1 teaspoon salt; roast vegetables, to serve; gravy, to serve

Roast buttered sage chicken

This whole roast chicken is baked to crispy golden perfection and stuffed with a delicious bacon, ricotta and sage filling, adding a whole new level of flavour to this traditional family dish. Serve with tender roast veggies and gravy for a wonderfully relaxed Sunday dinner.

Serves 4

Prep

20M

Cook

1H 30M

Total

1H 50M

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Ingredients

1.6 kilogram whole chicken

1 cup soft fresh breadcrumbs

100 gram fresh ricotta

2 bacon rashers, rind removed, finely chopped

1 tablespoon finely chopped sage

2 clove garlic, finely chopped

60 gram cold butter, finely chopped

2 tablespoon vegetable or olive oil

1 teaspoon salt

roast vegetables, to serve

gravy, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Rinse chicken under cold water. Pat dry with paper towels.

2.Combine breadcrumbs, ricotta, bacon, sage, garlic and butter in a medium bowl, Using fingers, gently separate skin from chicken, being careful not to tear skin. Run your fingers between skin and flesh to loosen skin and form a pocket.

3.Spoon breadcrumb mixture under skin, pressing to cover evenly. Using kitchen string, tie legs together. Tuck wings under.

4.Place chicken, breast-side up, on a wire rack in a roasting pan. Drizzle with oil. Sprinkle with salt. Bake 30 minutes. Brush chicken with any pan juices.

5.Reduce oven temperature to 200°C (180°C fan-forced). Bake chicken, basting with pan juices every 30 minutes, for 1 hour or until cooked. Remove from oven. Cover chicken loosely with foil. Stand 10 minutes. Place vegetables and chicken on a large platter. Serve with gravy.

Process 2 slices white day-old bread for crumbs. The finely chopped butter melts during cooking to keep chicken moist.
Note

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Ingredients

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