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Beans recipes

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30 minutes

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Chicken recipes

Chicken stuffed under the skin

1 - 1 1⁄2 hours

Chicken stuffed under the skin

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1 - 1 1⁄2 hours

Ingredients

For the stuffing, mix:

60 g Cremezola (or 1⁄2 cup cream cheese)
1 lemon, zested
3 sprigs thyme, chopped
Sea salt and freshly ground black pepper, to taste
2 cloves garlic, smashed

For the chicken:

1 whole free-range chicken
2 T butter
Sea salt and freshly ground black pepper, to taste
3 bulbs fennel, halved
1⁄2 lemon
4 shallots, halved
2 T olive oil
1⁄2 cup Woolworths organic chicken stock
1⁄2 cup white wine

Method

Preheat the oven to 200°C.

Using your fingers, separate the chicken’s skin from the breast. Push the stuffing between the breast meat and skin.

Rub the chicken with butter and season.

Place the chicken in a large roasting tray and arrange the fennel, lemon and shallots around the bird. Drizzle with olive oil.

Pour the stock and wine around the chicken and roast for 1–11⁄2 hours, or until golden and tender.

Cook's note: I often stuff butter or ghee under the chicken's skin. Using cheese is my new way.

Browse more roast chicken recipes here.

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Preserved lemon sesame cake with cream cheese frosting

Baby marrow noodles with roast pepper sauce

Cauliflower, leek and almond brown-butter soup with potato puffs

Chicken frikkadels with creamy beans and spinach

Tagliatelle with smoky tomato sauce, olives and capers

Tender beef shortrib with carrot salad

Spicy fried eggs on dhal with yoghurt-sumac sauce

Roast three-bean salad

Sopa azteca (Mexican tortilla soup)

Crispy noodle salad

Warm sweet potato salad

Paprika lamb kebabs with twice-cooked chips

Chicken stuffed under the skin

Chicken stuffed under the skin

Ingredients

Method