Roast Chicken with Oatmeal Stuffing
/
Roast Chicken with Oatmeal Stuffing
Recipe by Diana Chan
Serves – 2
Prep Time – 20 mins
Cook Time – 1.5 - 2 hours
Ingredients
1.5–2 kg whole chicken
Salt and pepper, to season
1 tbsp Italian dried herb mix
100 g butter, melted
A few sprigs of thyme
Olive oil, for drizzling
For the Oatmeal Stuffing:
375 g Red Tractor Organic Rolled Oats
115 g ghee or clarified butter
1 brown onion, peeled and finely diced
¼ cup dried apricots, chopped
¼ cup pistachios, chopped
½ tsp ground ginger
Coles himalayan sea salt and black pepper, to taste
½ cup water
Method
Preheat the oven to 220°C. Bring the chicken to room temperature. Clean the cavity of the chicken and remove all the innards. Pat the chicken dry with paper towels.
In a medium pot over medium heat, add the melted butter and sauté the onions until translucent. Stir in the Red Tractor Organic Rolled Oats, ground ginger, and ½ cup of water. Mix all the ingredients together and cover. Steam for 1½ hours, or until the oats have softened, stirring occasionally. Once done, turn off the heat and fold in the pistachios and dried apricots. Season to taste with salt and pepper.
Brush the chicken with melted butter and season with the Italian herbs, salt, pepper, and thyme. Carefully stuff the cavity of the chicken with the oatmeal stuffing and truss the legs together.
Place the chicken on a baking tray and drizzle with extra virgin olive oil. Roast the chicken for 70 to 90 minutes, or until the juices run clear. Check the doneness with an instant-read thermometer; it should read 74°C when inserted into the thickest part of the thigh.
Let the chicken rest for 15 minutes on a cutting board before slicing and serving. Season with additional salt, pepper, dried herbs, and thyme as desired.
