Rolled Chicken

Method

• 1)

  Preheat oven to 180C.

• 2)

  Dice up 250g of pancetta and put in pot on stove on low heat to render down.

• 3)

  Dice up onion and add into pot on top (don’t mix it through yet).

• 4)

  Add 250g macadamias, zest of 1 lemon, heaped tablespoon of thyme leaves and a heaped teaspoon of salt into food processor/blender.

• 5)

  Blitz into a crumb (don’t over blitz to a paste).

• 6)

  After 10 mins on low heat, mix the onions through the pancetta.

• 7)

  Cut your chicken wings off your deboned chook.

• 8)

  Once onions have been cooking for 15 mins total (should be nicely sweated down), remove from heat and combine with macadamia mix.

• 9)

  Add juice of one lemon and give a good mix!

• 10)

  Give it a taste and make sure there is enough salt and acidity.

• 11)

  Lay chook out and generously cover the inside with stuffing.

• 12)

  Pat stuffing down so its evenly spread out.

• 13)

  Clean hands before you roll so the outside isn’t covered with stuffing.

• 14)

  Roll your chicken up really nice and tightly to half way. Then turn the chook and roll the other half into the first half.

• 15)

  Then flip the chicken over so it is breast side up.

• 16)

  Then truss up the chicken (recommend watching the IGTV on how to do this).

• 17)

  Carefully transfer it to the roasting dish with baking paper in it.

• 18)

  Drizzle with some olive and rub over the skin.

• 19)

  Pop into the oven on 180C. Ours took 45 mins but this may vary depending on the size of your chook.

• 20)

  Give at least 15 mins to rest.

• 21)

  After it has rested, transfer onto your chopping board.

• 22)

  Cut off string.

• 23)

  Cut chicken into slices and enjoy!