Merry Christmas! Brie, cranberry and walnut spatchcock chicken and nectarine crunch salad
December 23, 2011 in Crush mag recipes, Roasts
If you’re not keen on preparing a traditional turkey, give this gorgeous butterflied chicken a try. It’s so simple and an absolute crowd pleaser! All you do is stuff a brie, dried cranberry and walnut mixture underneath the skin, baste with a honey glaze and roast with some butternut wedges. Deeeeelicious. This recipe was featured as one of the Monday to Sunday recipes in Crush! mag issue 2. Also included in this post is my “nectarine Crunch salad” that will go down very nicely with this roast. If you’ve already planned your menu for Christmas, this meal will be lovely on New year’s day, don’t ya think?
I wish all you lovely peeps a blessed Christmas and a fabulicious New year! xxx
HONEY GLAZED BRIE, CRANBERRY AND WALNUT SPATCHCOCK WITH BUTTERNUT WEDGES
Serves 4-6
1 large whole chicken
1 Butternut, cut into 8 pieces (wedges) –skin, seeds and all!
Freshly ground salt and pepper
STUFFING:
1 t olive oil
1 small onion, finely chopped
65 g Brie (1/2 wedge)
50 g cranberries
50 g walnuts
A handful of flat lead parsley, roughly chopped
HONEY GLAZE:
100 ml honey
1 T (15 ml) soy sauce
Zest and juice of 1 lemon
Preheat oven to 200 Degrees celcius.
Using a strong pair of kitchen scissors, cut out the backbone of the chicken. (Freeze for stock). Wash and dry the chicken well.
Open out the chicken as flat as possible.
STUFFING: Heat the oil in a small pot and sauté the onions until soft and glossy. Set aside. Place the brie, cranberries, walnuts, cooled onion and parsley into a food processor and pulse until it becomes sticky and clumps together.
Push the stuffing evenly under the skin.
Season the chicken with some salt and pepper and massage with a bit of olive oil.
Place butternut wedges into a roasting tray, season, and place rack over followed by the chicken.
Cover the chicken with foil and roast for 30 minutes. Meanwhile prepare the glaze.
GLAZE: Place all the ingredients into a small pot and simmer gently until thickened slightly.
After 30 minutes, remove the foil and brush the glaze all over the chicken and drizzle over the butternut. Roast uncovered for a further 30 minutes.
The chicken should be dark and caramelised, sticky and tender.
Serve with chiken and butternut with Nectarine crunch salad.
Nectarine crunch salad
Gently toss rocket, nectarine slices, avocado slices and crispy onion salad sprinkles together. Drizzle with extra virign olive oil. For a variation, replace crispy onion sprinkles with crispy bacon.
