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Roast Chicken With Leek Tarragon And Goat's Cheese Stuffing

Daily.Menu's picture
Ingredients
  Soft butter 85 Gram
  Leeks 2 Medium, chopped
  Onion 1 , chopped
  Mint sprig 3
  Fresh tarragon sprigs 4 (Bushy)
  Thyme sprig 3
  Soft goat cheese/Ricotta 100 Gram
  Grated parmesan 4 1⁄4 Tablespoon
  Fresh white breadcrumbs 50 Gram
  Whole chicken 2 1⁄2 Kilogram
  Olive oil 1 Tablespoon
Directions

GETTING READY
1. Preheat the oven to fan 180degree C to 200 degree C

MAKING
2. In a sauté pan, melt 25g of the butter
3. Add leeks and onion and sauté for about 10 minutes until soft.
4. Take pan off the heat and set the pan aside.
5. In a food processor jar, combine the herb leaves with the remaining butter, the cheeses, breadcrumbs, seasonings and leek-onion mixture.
6. Blend into a sticky dough. Remove into a bowl
7. Arrange the chicken with the cavity facing up.
8. Trim and discard any fat.
9. Gently loosen the skin over the breast using the tip of a small knife and easing your fingers without tearing the skin.
10. Stuff with prepared filling.
11. Place leftover stuffing in the small neck cavity.
12. Stress the skin and tighten over the flesh.
13. Arrange the chicken, breast side up, in a roasting pan.
14. Rub oil and seasonings over the skin of the chicken.
15. Roast the chicken for 1 ½ hours, turning the chicken every 30 minutes and basting with the pan juices until evenly browned and tender.
16. Remove from the oven and rest for 15 minutes.
17. Cover with foil to keep warm.

SERVING
18. Use a carving knife to carve the chicken.
19. Spoon stuffing onto each serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Roasted
Interest: 
Holiday, Gourmet
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes
Servings: 
8

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