Add these mouth-watering roast chickens to your Christmas menu this year. They’re full of flavour and perfect for entertaining.
Serves88, with leftovers
Cook time1 hr 40 mins1 hour 40 minutes
Prep time15 mins15 minutes
with leftovers
Ingredients
1 1/2 cups (105g) breadcrumbs (made from day-old sourdough bread)
1 1/2 cups (210g) Coles Dried Fruit & Nut Mix, chopped
100g prosciutto slices, chopped
2 Coles Australian Free Range Eggs, lightly whisked
2 spring onions, chopped
2 x 1.6kg Coles RSPCA Approved Australian Whole Chickens
2 tsp sea salt flakes
2 tbs olive oil
1/2 cup (125ml) sweet chilli sauce
4 Coles Australian Free Range Egg yolks
125g butter, melted
2 tbs lemon juice
1 tbs rosemary leaves, chopped
Rosemary sprigs, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Place a wire rack in a large roasting pan. Combine the breadcrumbs, fruit and nut mix, prosciutto, egg and spring onion in a bowl. Pat the chicken cavities dry with paper towel. Spoon stuffing loosely into the cavities. Use kitchen string to tie the legs together. Place chickens on the rack in the pan. Sprinkle with sea salt flakes. Drizzle with oil.
Step 2
Roast, brushing chickens occasionally with chilli jam, for 11/2 hours or until juices run clear when thickest part of thighs are pierced with a skewer. Cover and set aside for 10 mins to rest.
Step 3
Meanwhile, place the egg yolks in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch the water). Whisk for 5-8 mins or until pale. Gradually add the butter, whisking after each addition, until the mixture is thick and well combined. Stir in the lemon juice and chopped rosemary.
Step 4
Transfer the chickens to a serving platter. Sprinkle with rosemary sprigs and serve with the sauce.
1 1/2 cups (105g) breadcrumbs (made from day-old sourdough bread)
1 1/2 cups (210g) Coles Dried Fruit & Nut Mix, chopped
100g prosciutto slices, chopped
2 Coles Australian Free Range Eggs, lightly whisked
2 spring onions, chopped
2 x 1.6kg Coles RSPCA Approved Australian Whole Chickens
2 tsp sea salt flakes
2 tbs olive oil
1/2 cup (125ml) sweet chilli sauce
4 Coles Australian Free Range Egg yolks
125g butter, melted
2 tbs lemon juice
1 tbs rosemary leaves, chopped
Rosemary sprigs, to serve
Description
Add these mouth-watering roast chickens to your Christmas menu this year. They’re full of flavour and perfect for entertaining.
Method
Step 1
Preheat oven to 180°C. Place a wire rack in a large roasting pan. Combine the breadcrumbs, fruit and nut mix, prosciutto, egg and spring onion in a bowl. Pat the chicken cavities dry with paper towel. Spoon stuffing loosely into the cavities. Use kitchen string to tie the legs together. Place chickens on the rack in the pan. Sprinkle with sea salt flakes. Drizzle with oil.
Step 2
Roast, brushing chickens occasionally with chilli jam, for 11/2 hours or until juices run clear when thickest part of thighs are pierced with a skewer. Cover and set aside for 10 mins to rest.
Step 3
Meanwhile, place the egg yolks in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch the water). Whisk for 5-8 mins or until pale. Gradually add the butter, whisking after each addition, until the mixture is thick and well combined. Stir in the lemon juice and chopped rosemary.
Step 4
Transfer the chickens to a serving platter. Sprinkle with rosemary sprigs and serve with the sauce.
