Tis the season for lemons. This Roast Chook with Preserved Lemon recipe is so simple and tastes abolutley fabulous. A tried and true dish that wins fans every time its cooked!
Thanks Maggie Beer.
1/2 cup unsalted butter
4 tbspn tarragon
2 quarters Preserved Lemons flesh removed and washed
2.0kg Pindarri Poultry whole roast chook
To taste salt
1 tspn freshly ground black pepper
2 tbspn Extra Virgin Olive Oil
1/2 cup Verjuice
2 cloves garlic
Preheat oven to 170C.
Soften butter. Remove the pith from the Preserved Lemon and rinse in cold water. Place butter, tarragon and Preserved Lemons in the food processor and whiz to combine ingredients but don‘t process too much or the butter will split.?
Place chicken in the roasting pan and using your hands, lift the skin of the chicken from the flesh around the legs, and across both breasts, by sliding your fingers under the skin to separate it from the meat. Place the butter under the skin by pushing it in with your fingers.
?Tuck wings under. Season the chook with salt flakes and freshly cracked pepper and rub into the skin with the Extra Virgin Olive Oil.?
Cook the chicken for 1 hour.
Open the oven and pour Verjuice over the bird then close the oven and cook the chicken for a further 10 minutes.
Remove the chicken from the oven and let stand in a warm place, turned upside down to rest for 20 minutes before carving.?
Check by putting a skewer through the thickest part of the thigh to make sure there are no pink juices, or if you have a thermometer - 68 degrees in this position will confirm it‘s cooked
Serve with seasonal roasted vegetables. Delicious!
Recipe courtesty of Maggie Beer