This butterflied roast chicken is glazed with rich, glossy vincotto for a beautifully caramelised finish, while the meat stays juicy and flavourful throughout. Stuffed under the skin with your choice of a savoury pork and chestnut filling or a creamy, gently spiced ricotta option, it’s an impressive yet approachable centrepiece perfect for sharing.
Serves 6-8
1.5kg free-range chicken, at room temperature
Stuffing of choice, see below
Sal de Añana spring salt
Black pepper, freshly ground
2 Tbsp extra virgin olive oil (EVO)
3 Tbsp Calogiuri Vincotto originale
Preheat the oven to 170°C fan-bake. To butterfly a chicken, use kitchen scissors or a large sharp knife to cut along each side of the backbone and remove it. Turn the chicken breast-side up; press firmly with the heal of your hand on the breastbone against the bench so that it lays flat.
Use your fingers to gently ease the skin away from the flesh of the breast, thighs and drumsticks. Working carefully so the skin doesn’t tear, use a teaspoon to spoon the stuffing into the pockets that have been made under the skin; smooth the skin back over and gently push the stuffing into all the corners so the meat is evenly covered.
Season the chicken generously on both sides and put it in a large, shallow oven pan. Rub the skin with EVO and Vincotto.
Roast for 50-55 minutes, or until the juices run clear when a skewer is pierced deep into the thigh meat indicating the chicken is fully cooked.
Transfer chicken to a serving platter and spoon over the pan juices. Cover with foil and rest for 10 minutes before carving and serving.
Pork and chestnut stuffing:
250g pork sausages (not coarse-textured), casings removed
70g Pedrazzoli pancetta, very finely chopped
1 Tbsp fresh thyme, chopped
½ tsp Spice Trader ground cinnamon
Pinch each of Spice Trader ground nutmeg and cloves
1 small shallot, finely chopped
½ tsp Sal de Añana spring salt
½ tsp black pepper, freshly ground
2 Tbsp El Corazon quince paste, chopped
2 Tbsp Cognac or Port
40g Naiciña pre-cooked organic chestnuts or Hazelz roasted hazelnuts, finely chopped
Put all the ingredients in a large bowl. Use your hands to mix together thoroughly by squeezing between your fingers, until well combined. Refrigerate until ready to use.
Ricotta, sweet pepper and nduja stuffing:
250g ricotta
1 clove garlic, crushed
¼ cup Sabato sweet pepper pesto
2 Tbsp Callipo nduja, or add 2 Tbsp more sweet pepper pesto, as preferred
3 Tbsp flat-leaf parsley, finely chopped
1 Tbsp extra virgin olive oil (EVO)
½ tsp Sal de Añana spring salt
Pinch Accoceberry Espelette pepper
Put the ricotta, garlic, pesto, nduja and parsley in a mixing bowl. Add EVO and season with salt and Espelette pepper. Stir to combine. Refrigerate until ready to use.
Recipe by Julie Le Clerc.
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