Roast Chicken in all it’s crispy golden goodness flavoured with Australian Salumi

What is even better than a home-cooked Roast Chicken dinner?

Roast chicken with Salumi Australia’s chilli –infused Salami Paste, Nduja.

This might not be the prettiest photo but I only had a second to take a pic before everyone was demanding their delicious roast Chicken having patiently waited as the aroma wafted through the kitchen for an hour. Mmmmmm. Comfort Food at it's best.

NOTE    re   Salumi  Australia Nduja Salami Paste.

I purchased this product personally, and this is not a paid endorsement. I simply found this to be a great ingredient to use and I hope you do too.  They are an Australian company situated near Byron Bay. I have included links at the end of this blog if you would like further information.

Preparation:  Start at least 1 ½ - 1 ¾  hours before you want to start carving the chook

Preparation (hands on)  15 – 20 minutes to prepare veg and chicken

Cooking   approx. 1 ¼ hours in the oven  -  but you need to baste/turn regularly.

Ingredients

1 x 1.8 kg Chicken. Good free range quality if possible.   (refrigerated – not frozen)

Vegetables of your choice – potatoes, pumpkin, carrots, parsnips.  Cut into chunks

1 lemon – halved    - TIP:  remove the zest first to use with the butter

3 cloves of garlic

Salt and pepper

Rosemary sprigs  plus some loose leaves 

Tablespoon Butter - softened

Some Olive Oil 

My addition – 1 to 2 tablespoons Salumi – Nduja (Australian brand of chilli infused Salami paste)

Option:   For Roasted Chicken Juice

A splash white wine

Some water or chicken stock

Option:  For Chicken Gravy

1- 1 ½ tablespoons sifted flour

Splash white wine

1 ½ cups water or chicken stock  or combination (maybe a dash more or less)

Method

Remove chicken from fridge 10 minutes before starting preparation. (Uncooked poultry requires food safety awareness)

Preheat oven to 220° C.

Prepare vegetables and place in a deep bowl or plastic bag. Add a little olive oil, the garlic cloves, salt, pepper and some loose rosemary leaves to coat the veggies.

Place veggies in a baking dish – big enough to hold the veg and chook and about 4 -5 cm deep.

In a small bowl, combine the lemon zest, softened butter and Salumi paste.

Wipe the chicken with kitchen paper towel – including the cavity. Pat chicken skin dry.

Very gently, using your fingers, to form a space, slightly lift the skin from the breast, thighs and drumsticks as far as you can, starting at the neck end.

Gently push (without tearing the skin) and spread the buttery mixture under the skin.

Massage the outside of the chicken with your buttery hands adding just a touch of olive oil.

Place halved lemons and rosemary stalks inside chicken cavity. Tie chicken legs together and tuck wings under the body to reduce them burning.

Put the chicken on it’s side in the baking dish surrounded with the veggies.

Cook for 20 minutes.

Turn the chook onto the over side and also turn the veggies around.

Cook for further 20 minutes.

Place chicken breast-side up, turn the veggies and baste everything with the juices.

Cook for a further 20 minutes.

TIPS AND HINTS: If chicken breast appears to be browning too fast – loosely cover breast with alfoil to reduce chicken burning

Reduce oven to 160°C

Chicken and veggies should be golden brown.

Place the Chicken and veggies onto a smaller tray and return to the oven. Approx 15 min.

(Some recommend to place the chicken Breast side down to ensure moist chicken breast meat)

After 15 mins check, ensure chicken is cooked. If necessary Return to oven until cooked.

To ensure chicken is cooked.

Pierce the thickest part of the thigh with a skewer. Juices must run clear.

Use a meat thermometer: After resting time chicken should be 70°C preferably 75°C.

During the 15 minute resting time

To make Roasted Juices from the baking dish

Pour and discard the fat from the pan. Also chunks of rosemary stalk etc.

Deglaze the baking dish with a little white wine or stock if you prefer by heating on the stove.

Add a little more stock and taste for seasoning.

If feeling indulgent, add a spoon of cream and stir through.

Have this warm roasted juice ready to pour over the carved chicken.

OR chicken gravy

Pour off most of the fat and remove the rosemary stalks etc.

Warm the pan on the stove over a low heat.

Using the back of a fork stir through a tablespoon of sifted flour and mix well so there are no lumps.

Cook the flour for a couple of minutes to brown and combine the flavours.

Add a little wine then the water / stock gradually and using a small gravy whisk stir well ensuring no lumps.

Add more water stirring well then boil for about a minute.

Reduce heat, add more water if too thick. Check for seasoning and adjust if needed.

Strain into a warmed jug.

Carve the chicken and serve with veggies, the juices or gravy.

Excellent with traditional green peas.  Yum.  Homely. Comfort food.

http://www.salumi.com.au/

                        Enjoy!  Colleen