Quince and Rosemary Glaze Roast Chook

INGREDIENTS

  • 1 batch Free Range Chicken
  • 1 tsp Dijon Mustard
  • 1 tbsp Extra Virgin Olive Oil
  • 2 pinches of Salt
  • 2 pinches of Salt
  • 1 batch Dried Pear and Macadamia Stuffing
Print Recipe

Prepare the stuffing as per the recipe and set aside.

Preheat the oven to 200°C.

Pat dry the outside and inside of the chook and then tuck the wings under the body.

Place a pinch of salt and a small squeeze of lemon in the cavity of the chook.

Stuff well with the stuffing already made.

In a small bowl mix together the Quince and Rosemary Glaze, and dijon mustard.

Place chook in a foil lined baking dish and baste with glaze.

Place in the oven and cook at 200°C for 10 minutes, then reduce heat to 180°C.

After another 10 minutes of cooking, remove the chook and baste again and then cover with foil and return to oven.

After 30 minutes, baste again with a little more glaze or pan juices. Cover the legs with foil and return to the oven for approximately another 15-20 minutes or until burnished on the outside and juices run clear.

Rest chook for 20-30 minutes, breast side down before serving.