Mt Barker Free Range Chicken

Italian Style Roast Chicken

Ingredients:
1.5 kilo Mt Barker Free Range Whole Chicken
2 cups fresh breadcrumbs
50 grms prosciutto, roughly chopped
3 anchovy fillets
60 grms pitted mixed olives, roughly chopped
60 grms semi-sundried roma tomatoes, roughly chopped
60 grms parmesan, grated
2 eggs, lightly beaten
50gm butter
2 tablespoons olive oil

Method:
Heat oven to 180°. Mix together the stuffing ingredients until well combined. Fill the chicken cavity with the stuffing mix. Place chicken in an oven proof dish. Coat chicken with a little butter, olive oil, salt and pepper. Cook for approx. 1 hour or until cooked. Rest covered for 10 minutes. Serve with veggies or your choice of salad.

Serves: 4

Note:
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Creamy Chicken & Mushroom Pasta

Ingredients:
4 x Mt Barker Free Range Chicken Breasts
6 rashers of bacon, sliced
1-2 cups mushrooms, sliced
2 cloves fresh garlic, crushed
¼ onion, finely diced
1 tablespoon butter
1 tablespoon olive oil
Splash of white wine (optional)
½ cup chicken stock
300ml thickened cream
Salt and Pepper
2 tablespoons parsley, chopped
1 packet pasta of your choice

Method:
Heat the oil and butter in a large pan and cook the onion, mushroom, bacon and garlic until tender. Add the chicken and stir until it turns white. Pour over the wine and stock and reduce by half. Add the cream and cook together for 30 minutes or until the chicken is thoroughly cooked. Adjust for seasoning and add the parsley.
Cook the pasta in lightly salted water and before you drain it put aside a coffee cup full. Add the pasta to the sauce and mix through over a low heat. If needed, add a little of the cooking water to loosen

Serves: 4 (Generously)

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Lemon Infused Roast Chicken with Cous Cous Stuffing

Ingredients:
1.5 Kilo Mt Barker Free Range Chicken
6 Fresh Sage Leaves (4 chopped, 2 whole)
Butter
12 Almonds Lightly Toasted
6 Dried Apricots
½ cup San Remo Cous Cous
250 ml Hot Chicken Stock
Rind of 1 Lemon
3 whole lemons cut in half
Salt and pepper to taste

Method:
Heat the oven to 200°. In a bowl, place cous cous and hot chicken stock, cover. Allow to sit until cous cous has absorbed all chicken stock. Using a fork lightly fluff cous cous. Chop up almonds, apricots and sage leaves. (Leaving 2 sage leaves to place under the skin of the chicken). Combine cous cous, almonds, apricots and chopped sage in a bowl. Add a little softened butter, salt and pepper. Fill the chicken cavity with the cous cous mix. Place fingers between the skin and the breast meat of the chicken. Place a sage leaf and butter under the skin on each breast. Place on a trivet of fresh lemons into the oven tray .Add a little water, just enough so the chicken has some steam. Coat chicken with a little butter, salt and pepper. Cook for approx. an hour and a quarter. Rest covered for 10 minutes. Serve with veggies or your choice of a salad.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: