Roast chicken with sour cherry, bacon and herb stuffing

Name: Roast chicken with sour cherry, bacon and herb stuffing recipe
Yield: 4
Ingredients: 1.8kg whole chicken; 2 tbs extra virgin olive oil, plus extra to drizzle; 60g unsalted butter; 200g smoked streaky bacon, chopped; 3 eschalots, finely chopped; 2 garlic cloves, crushed; 2 tsp each ground coriander & cumin; 1/4 bunch each flat-leaf parsley, thyme & oregano, leaves picked, finely chopped; Finely grated zest of 1 lemon; 80g dried sour cherries, soaked for 5 minutes in boiling water, drained, chopped; 500g stale coarse sourdough breadcrumbs; 2 tbs finely chopped roasted almonds; 1.5kg small washed kipfler potatoes (substitute chat potatoes); 2 tsp bicarb soda; 5 thyme sprigs, plus extra thyme to serve; 5 garlic cloves, bruised; 100g melted duck fat (substitute olive oil)

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Roast chicken with sour cherries and citrus stuffing

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by Dominic Smith

Dec 04, 2020

Tart cherries and zesty citrus smash through the ultra-rich chicken and roast potatoes. Begin this recipe 1 day ahead. You will need kitchen string.

1.8kg whole chicken
2 tbs extra virgin olive oil, plus extra to drizzle
60g unsalted butter
200g smoked streaky bacon, chopped
3 eschalots, finely chopped
2 garlic cloves, crushed
2 tsp each ground coriander & cumin
1/4 bunch each flat-leaf parsley, thyme & oregano, leaves picked, finely chopped
Finely grated zest of 1 lemon
80g dried sour cherries, soaked for 5 minutes in boiling water, drained, chopped
500g stale coarse sourdough breadcrumbs
2 tbs finely chopped roasted almonds

Duck-fat roasted potatoes

1.5kg small washed kipfler potatoes (substitute chat potatoes)
2 tsp bicarb soda
5 thyme sprigs, plus extra thyme to serve
5 garlic cloves, bruised
100g melted duck fat (substitute olive oil)

Method

1.

Pat chicken dry all over and inside the cavity with paper towel. Using your fingers separate the skin from the meat by gently sliding your fingers under the breast skin and in and around the thigh and leg, taking care not to break the skin. Place chicken on an ovenproof wire rack in the fridge for the skin to dry. Leave uncovered for at least 2 hours or, if time permits, overnight.
2.

Meanwhile, to make the stuffing, heat the oil and butter in a medium frypan over medium-high heat. Add bacon, eschalot, garlic, spices, herbs, lemon zest and soaked cherries and cook, stirring occasionally, for 5-6 minutes until bacon is cooked and eschalot has softened. Scatter over the breadcrumbs and almonds and cook, tossing frequently, for a further 2-3 minutes until lightly toasted. Transfer to a heatproof bowl, season to taste and stir well to combine. Cool completely at room temperature.
3.

Preheat the oven to 200°C. Place stuffing in the chicken cavity, then tie the legs together with kitchen string. Season chicken all over and drizzle with extra olive oil. Place on a wire rack set in a deep roasting pan and roast for 1 hour 15 minutes-1 hour 30 minutes until the chicken is cooked. Remove from the oven and rest, loosely covered with foil, for 15-20 minutes before serving.
4.

Meanwhile, for the roast potatoes, place the kipflers in a large saucepan and cover with salted water. Stir in bicarb soda and place over high heat. Bring to the boil. Reduce temperature to medium and simmer for 35-40 minutes until cooked. Drain and let stand for 5 minutes for moisture to evaporate. Place kipflers in a large deep roasting pan with the thyme and garlic. Drizzle with the duck fat, season to taste and toss to combine. Roast for 40-45 minutes until golden and crispy. Transfer to a serving platter, scatter over extra thyme, and serve alongside roast chicken.