1 hr
6
All Year
This chicken roast is surprisingly easy and doesn’t take as long as you may expect. The best part of this dish is it is super impressive and will certainly wow your dinner guests.
The perfectly paired fresh ingredients bring this chicken roast to life, topped off with the velvety cranberry port sauce, this dish will certainly become a favourite.
We highly recommend serving your chicken roulade with our Couscous and Cauliflower Salad along with our Roasted Hasselback Potatoes. Steamed greens will also be a great accompaniment.
Once you’ve made this moist, flavoursome roast we guarantee there will be no more boring roasts on your table again.
Ingredients
- 2-3 kg Free range chicken, butterflied and deboned*
- STUFFING:
- 2 Tbsp Butter
- 1 Onion, finely chopped
- 400 grams Mushrooms, finely chopped
- 2 sml/med Zucchini, grated and drained
- 1 tbsp Fresh tarragon, finely chopped
- ½ Cup Thickened cream
- 2 Tbsp Lemon juice, freshly squeezed
- ¼ Cup Almond meal
- ¼ Cup Parsley, finely chopped
- ¼ Cup Dried cranberries, chopped
- Salt and pepper to taste
- CRANBERRY PORT SAUCE:
- ½ Cup Port
- 1 Cup Red wine
- 1/2 Cup Dried cranberries
- 2 Cup Chicken stock
- 2 Tbsp Butter
Method
- Preheat oven to 200C.
- Prepare your stuffing by heating butter in a fry pan over medium high heat. Add onion, sauté until softened. Add mushrooms and zucchini continue to sauté until all liquid has evaporated, stirring occasionally, approximately 10 minutes.
- Stir in tarragon and cream. Continue to cook until cream has reduced and mixture is thick, about 5 minutes. Stir in the lemon juice and add enough almond meal to hold mixture together. Add parsley along with dried cranberries and season well with salt and pepper.
- Lay the butterflied chicken skin side down. Cover the inside of the chicken with the stuffing mixture pressing it down flat using your fingers.
- Roll the chicken in to the shape of a cylinder from the legs side up towards the neck side, secure with cooking string.
- Rub the outside (skin side) with some olive oil and season with salt and pepper. Place on a greased roasting rack in a roasting pan. Pour some chicken stock over the roast allowing the pan to catch it.
- Place the roast in the centre shelf of the oven and cook for 20 minutes. After 20 minutes reduce the temperature to 180 degrees C allowing the chicken to cook for a further 25 minutes or until the chicken is golden and juices run clear when pierced.
- When done, cover and set aside to rest in a warm place for 10 minutes before carving.
- While the chicken is roasting make the sauce by adding the port, wine, dried cranberries and chicken stock to a saucepan and bring to boil over medium high heat. Reduce by half, skimming occasionally, approximately 25 minutes.
- Reduce the heat to low whisk in butter 1 tablespoon at a time, until sauce is slightly thickened and glossy.
- Just before serving, skim any fat off the pan juices and add juices to the sauce.
- To serve slice the chicken roulade into 1/4 inch slices and drizzle with a little sauce. Serve the remaining sauce in a gravy boat.
* Ask your butcher to do this for you, this will save you a lot of time and hassle in the kitchen.