A good roast chicken never goes out of style, but this version brings a fresh perspective. Lard Ass Herb & Garlic Cultured Butter gently bastes the meat from beneath the skin, while a vibrant herb stuffing keeps the flavours bright and balanced. The result is a lighter, more contemporary take on a much-loved classic.
INGREDIENTS
1 whole chicken (approximately 1.8kg)
120g Lard Ass Herb & Garlic Cultured Butter, chilled
1 brown onion, cut into wedges
2–3 shallots, peeled
2 tbsp olive oil
250ml chicken stock
2 tsp lemon juice
2 tbsp chopped flat-leaf parsley
Sea salt
Freshly ground black pepper
HERB STUFFING
2 cups fresh flat-leaf parsley, roughly chopped
½ cup fresh basil leaves, torn
2 tbsp finely chopped chives
Zest of 1 lemon
60g Lard Ass Herb & Garlic Cultured Butter, softened
2 tbsp finely grated parmesan
½ cup fresh breadcrumbs
Sea salt
Freshly ground black pepper
METHOD
Preheat the oven to 200°C fan-forced (220°C conventional).
Remove any giblets or packaging from the cavity of the chicken, if present, then pat the chicken dry with paper towel.
To make the herb stuffing, combine the parsley, basil, chives, lemon zest, softened Lard Ass Herb & Garlic Cultured Butter, parmesan and breadcrumbs in a bowl. Season lightly with salt and pepper, then gently spoon the mixture into the cavity without packing it tightly.
Carefully loosen the skin over the breasts and thighs by gently sliding your fingers underneath, taking care not to tear the skin.
Slice the chilled Lard Ass Herb & Garlic Cultured Butter into thin slices. Lift the loosened skin and tuck the butter slices evenly over the breasts and thighs, gently pressing them into place. Rub any remaining butter over the outside of the chicken.
Scatter the onion wedges and shallots into a roasting dish and drizzle with the olive oil. Sit the chicken on top and season the skin lightly with sea salt and freshly ground black pepper.
Roast for 20 minutes, then reduce the oven to 180°C fan-forced (200°C conventional). Pour the chicken stock into the roasting dish and continue roasting for a further 55–60 minutes, basting once or twice, until the thickest part of the thigh and the centre of the stuffing both reach 75°C.
Transfer the chicken to a serving platter, cover loosely with foil and rest for 15 minutes.
Place the roasting dish over medium heat. Stir the pan juices with the lemon juice, scraping up any caramelised bits from the base of the pan. Simmer for 2–3 minutes until lightly reduced, then stir through the chopped parsley.
Carve the chicken and serve with generous spoonfuls of the warm herb stuffing, roasted onions and shallots, and the buttery pan juices.
