Delightful and distinctive – your mouth will be watering from the moment you sense the aroma of this wonderful roast chicken dish.
Prep 25 minutes
Cook 3 hours
Note You’ll need unwaxed kitchen string for this recipe.
80g butter, softened
2 garlic cloves, crushed
2kg whole chicken
1 tablespoon extra virgin olive oil
3 sprigs fresh thyme
100g speck, chopped
1/3 cup chicken stock
1/3 cup dry white wine
200g Swiss brown mushrooms, quartered
250g cup mushrooms
150g flat mushrooms, thickly sliced
2 tablespoons chopped fresh tarragon, plus extra to serve
1/2 cup thickened cream, at room temperature
Cooked pasta and steamed vegetables, to serve
1 Preheat oven to 160°C/140°C fan-forced.
2 Combine butter and garlic in a bowl. Season with salt and pepper. Pat chicken dry inside and out with paper towel. Gently push butter mixture between the skin and chicken breast. Rub skin to evenly distribute butter mixture. Tie legs together with kitchen string. Place in a roasting pan. Drizzle with oil and top with thyme. Roast for 1 hour.
3 Baste chicken with any pan juices. Add speck, stock, wine and half the mushrooms to roasting pan. Season with salt and pepper. Roast for a further 1 hour, basting with pan juices.
4 Add remaining mushrooms and tarragon to sauce. Toss to combine. Roast for a further 1 hour or until chicken is very tender. Carefully transfer chicken to a plate. Add cream to sauce. Stir to combine (mixture may split slightly). Sprinkle with extra tarragon and serve with pasta and steamed vegetables.
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