Gluten-free recipes that actually taste good

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Persian jewelled rice

50 minutes

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15 minutes

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Potato recipes

Potato-and-fennel gratin

1 hour

Chicken recipes

Chicken stuffed under the skin

1 - 1 1⁄2 hours

Chicken stuffed under the skin

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.

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Chicken stuffed under the skin

Chicken stuffed under the skin

Ingredients

Method