Here is a recipe for the perfect Rosemary & Garlic Roast Chicken. You will need:
Stuffing
Powdered Chicken Stock – 2-3 T-Sp
Garlic 2-3 Cloves
Rosemary Sprigs – 2-3
Bread Slices – 2-3
Hot Water – Approx 1/3 Cup
Chicken
Whole Chicken
Garlic Cloves – 2-4
Rosemary Springs – 2-4
Butter – Approx 100 – 150 grams
When cooking I myself hardly ever use exact quantities. I’m used to judging it on taste, quantity or consistency, so the amounts above are approximate. You may wish to change them depending on taste.
Stuffing
In a bowel, place chicken stock, crushed garlic cloves and rosemary leaves. Rip up 2 pieces of bread and pour over just enough hot water to saturate the bread. Mash up with a fork until combined. If mixture seems too soggy, rip up third piece of bread and mash through.
Chicken
Pre-heat oven to 180 degree Celsius. Cooking time for your chicken will depend on it’s weight. The general rule is to cook your chicken for 30 minutes per 500g. So if you are cooking a 2kg chicken (as I was), you would cook it for 2 hours.
To prepare your chicken, unwrap and place in a deep baking dish. Stuff the cavity with the stuffing mixture. Using a spoon, carefully insert it underneath the skin of the breast and using the spoon and use it to separate the skin from the meat without tearing it. By doing this you are creating a “pocket” to flavour the chicken further. Stuff this pocket with chunks of butter, crushed garlic cloves and rosemary leaves. As the chicken cooks, the flavours will soak further into the meat and the butter will crisp up the skin.
Cover with foil, and place into the oven. Keep the chicken covered for all but the last half hour of cooking, checking every 20-30 minutes to baste the meat with the juices from the pan. Serve with vegetables of your choice.
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