FIND US ON: /laionicachicken /bannockburnfreerangechicken /turosigiving /chickenchannelweb @turosigiving @chickenchannelweb youtube.com/chickenchannelweb For all ideas, feedback or submissions for the next issue of ‘On The Table’, please email us at: [email protected] Head Office 5 Lipton Drive, Thomastown VIC 3074 T 03 9495 5300 F 03 9495 5310 www.turosi.com.au DESIGN: FOUR CREATIVE EDITOR: PINA DI DONATO ASSISTANT: VICTORIA OLARENSHAW
| | 03 ON THE TABLE Roast Chicken Seasoned with Almonds, Lemon and Ricotta INGREDIENTS | 02 | SERVES: 4 | PREP TIME: 20 MINS | COOKING TIME: 60 MINS 1 Bannockburn Free | RESTING TIME 25 MINS Range Chicken Olive oil THIS IS A TWIST ON A CLASSIC. THE SEASONING IS VERY SIMPLE TO MAKE AND Sea salt IMPARTS THE MOST WONDERFUL FLAVOR INTO THE CHICKEN AS IT ROASTS. Freshly ground black pepper METHOD Place the chicken in a heavy roasting 50g butter Preheat an oven to 185˚C. pan and tie the legs together. Dribble SEASONING To make the seasoning for the roast the bird generously with olive oil 100g ricotta cheese chicken combine all the ingredients and season with salt, freshly ground pepper. Roast the chicken for 1 hour, Zest of ½ lemon in a bowl and mix together. Place this 25g butter mixture into a piping bag. Starting basting regularly. Sea salt from the neck end of the bird place Cooking times may vary depending on Freshly ground black your fore finger between the skin and your oven and the size of the chicken. pepper the breasts, move along gently, freeing To check if your chicken is cooked, 1 garlic clove, finely the skin as you go. This process should insert a sharp knife between the leg chopped be done with great care, as you do and the body. If the juices run clear 2 tablespoons ground not want to pierce the skin with your you may remove it from the oven almonds finger and make a hole. When the and allow it to rest. 2 tablespoons breadcrumbs skin is completely free from the ¼ cup flat leaf parsley, breasts, pipe in the seasoning, Serve the chicken with your favorite finely chopped spreading the filling evenly. roast vegetables. ¼ cup chervil, finely chopped
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