Nothing beats a wholesome Sunday Roast Chook for family and friends!
Being a farmer and a butcher, in my country kitchen we embrace the extremely Australian tradition of the Sunday Roast. The Sunday Roast brings family and friends together for a relaxing wholesome meal, best served with giggles and followed by a sneaky doze in the nearest comfy chair.
"Sunday Roast" is a term generally applied to a meat and/or vegies placed on a rack, or in a dish and cooked in the oven. It does not have to be on a "Sunday", but it seems to always taste better on a Sunday, kind of like the old saying "red cars are faster"!
A perfect example of the traditional Sunday roast is a joint of lamb; piece of pork, or a lump of beef when lovingly cooked and served with a huge pile of vegetables featuring crispy roast potatoes, pumpkin, steamed beans, carrots and peas. All of which should have rich pan juice gravy steaming on the side.
However, the PERFECT Sunday Roast can be none other than Roast Whole Chook stuffed with the families favourite flavoured bread stuffing.
How do you roast a chook? Its not tricky, however there is a few tips and tricks to achieving a perfect Roast Chook.
There are many variations of stuffing’s, and I always pop a lemon in the end of the cavity to hold in the stuffing’s and keep it moist. If my skin was not crispy and delish I would be very disappointed.
It’s probably safe to say that every family has their own traditional or preferred approach to roasting their chook.
In my country kitchen, here’s how I roll!
Sunday Roast Chook
Serves 5 Prep + Cook Time 1 hour 40 minutes
- 2 kg Whole Fresh Chicken
- 1 small lemon
- 1 small brown onion
- A few sprigs of thyme
- Sprig of fresh Rosemary
- 2 Cloves of Garlic
- 5 slices day old bread crust removed
- 50g butter
- Australian Extra Virgin Olive Oil
- 60cm Butchers string (free with your chook by request)
- Sea Salt & Cracked Pepper
- Preheat oven to 180 C
- Select a large baking dish and place a roasting rack in the dish.
- Rinse the chicken inside and out and pat dry with paper towel.
- Place peeled onion, bread, ½ the butter, ½ the thyme, fresh rosemary and garlic in a food processor and process into desired stuffing consistency. I use the pulse feature a few times to make sure the texture is a stuffing and not a paste.
- Stuff the chook and pop your whole lemon at the end. Tie the chooks legs together with a bit of butcher’s string, which will hold everything together throughout the cooking process.
- Halve the remainder of the butter. Place each knob of butter under each side of the chicken skin over the breast to keep it moist. To do this, gently lift the top of the skin over the chicken breast, so not to tear it and slide the butter under.
- Sprinkle the Olive Oil over the chicken, and then sprinkle the remainder of the thyme over the breast.
- Place the chicken in the oven and roast for 20 minutes whilst you prepare any roasting vegetables then place them into the pan.
- Roast chicken for another 60 minutes and test for ‘doneness’. Once done remove chicken and place on a warmed plate. Pour pan juices into a small pot. Place pot immediately into freezer to separate pan juices from fat.
- Cover chook and allow meat to rest for 15 minutes. You can use this time wisely to crisp up potatoes, steam vegetables and make gravy.
Serve roast chicken with roast vegetables with steamed beans, carrots, peas and pan juice gravy.
- Check out my tips for testing for ‘doneness’ with a thermometer or make sure internal temp after resting is 74oC and meats juices run clear when skewered.
- Check out my tips for making pan juice gravy
- Baste your chook every 25 minutes with pan juices for an even tastier crispy skin'
- Free Range Chooks available. Adjust cooking time by reducing by 20 minutes.