I have just the right recipe for you, but as any chef likes to say, "And here's my take on an old classic."
The Tasmanian twist happens to be two beautiful spices that my whole family love that I discovered on my trip to Tasmania many years ago:
Technically Mountain Pepper is also Pepper Berry, but when you smell them both you will understand why I use both. They are so aromatic and perfect for roasting chicken.
If you do not have access to these spices, don't worry. Good old salt and pepper works just as wonderful alone in my Roast Chicken recipe.
|Roast Chicken with Tasmanian spices|
2kg Whole Chicken
Pepper Berry (optional)
McCormick Bush Spices with Mountain Pepper (optional)
(Or use your choice of white or cracked black pepper instead)
1 cup Chicken Stock
1 quantity of easy herb stuffing
- Preheat oven to 190C.
- Wash the chicken and pat down with paper towels.
- Prepare stuffing.
- Spoon the stuffing into the cavity of the chicken, packing it in not too tightly.
- Tie the legs together with kitchen string.
- Place the chicken on a rack in a baking tray and brush or massage over the oil on both sides of the chicken.
- Sprinkle with salt, pepper and spices.
- Pour the stock into the base of the baking tray to keep chicken moist and juicy.
- Bake for 2 hours.
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If you are using a packet of instant stuffing, I recommend only half the box mixed with half a cup of water for a family of 4. A whole box can fit inside of 2kg chicken, but extra care is needed when closing up the opening when you tie the legs to keep the stuffing in.
To make your own stuffing:
Cook 1 finely chopped onion and 2 teaspoons of oil for 5 minutes.
Mix with 3 cups of fresh bread crumbs, 1-2 teaspoons of dried herbs, 30g softened butter, salt and cracked black pepper.
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Roasting Time Notes
The larger the chicken, the longer it will take to roast.
As a general guide:
a size 14 (1.4kg) chicken needs 50-55 minutes;
a size 16 (1.6kg) chicken needs 1 hour;
a size 18 (1.8kg) chicken needs 65-70 minutes;
a size 20 (2kg) chicken needs 2 hours.