Ingredients
| 1 x 1.7kg chicken | |
| 2 tablespoons extra virgin olive oil | |
| PORT & PISTACHIO STUFFING | |
| 100g unsalted butter | |
| 1 brown onion, finely chopped | |
| 2 cloves garlic, crushed | |
| ⅓ cup (80ml) port | |
| 3 cups (210g) fresh sourdough breadcrumbs | |
| 1 teaspoon finely grated orange rind | |
| 1 tablespoon thyme leaves, finely chopped | |
| ½ cup (70g) shelled pistachios, roughly chopped | |
| ⅓ cup (50g) dried cherries (you can use dried cranberries in place of the cherries) | |
| sea salt and cracked black pepper | |
| QUINCE GLAZE | |
| 1¼ cups (300g) store-bought quince jelly | |
| 1 tablespoon malt vinegar |
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Instructions
| 1. | Preheat oven to 180°C. |
| 2. | To make the port and pistachio stuffing, melt the butter in a medium non-stick frying pan over medium heat. |
| 3. | Add the onion and garlic and cook, stirring, for 6 minutes or until soft. |
| 4. | Add the port and cook for a further 2 minutes. |
| 5. | Transfer to a large bowl and add the breadcrumbs, orange rind, thyme, pistachios, cherries, salt and pepper. Mix well to combine. |
| 6. | Line a baking tray with non-stick baking paper. |
| 7. | Fill the cavity of the chicken with the stuffing. Place on the tray and tie the legs with kitchen string. Rub the skin with oil and sprinkle with salt. |
| 8. | Roast for 1 hour or until golden and cooked through. |
| 9. | To make the quince glaze, place the jelly and vinegar in a small saucepan over low heat. |
| 10. | Cook, stirring, for 3–4 minutes or until syrupy. |
| 11. | Brush the chicken with the glaze, placing any extra in a jug, to serve. |
Recipes and images extracted
from Christmas Feasts
and Treats by Donna Hay,
published by 4th Estate AU.
Photography by Con Poulos
& Chris Court, styling by
Steve Pearce. $49.99.