Deboned chicken with tarragon & walnut stuffing, & an apple and walnut salad

Stuffing

30g butter

100g bacon rashers, finely chopped

2 garlic cloves, crushed

1 medium onions, finely chopped

1 egg, lightly beaten

1 tbsp lemon zest

2 tbsp fresh tarragon leaves, finely chopped

60g walnuts, crushed and toasted

2 cups fresh breadcrumbs

Chicken

1 whole chicken

Butchers twine, for tying

Salad

2 apples

50g walnuts

2 heads witlof

1 tbsp flat parsley chopped

Juice of 1 lemon

40g blue cheese

Caramelised balsamic with pomegranate

Stuffing

Melt butter in a frying pan over medium heat.

Add bacon, onion and garlic. Toss and stir until onion has softened and bacon has coloured.

Transfer to a mixing bowl, and add remaining ingredients. Combine and season with salt and pepper.

Chicken

Debone chicken and lay out on bench, skin side down. Spread stuffing out over chicken.

Roll and tie with butchers twine.

Roast in oven at 180°C for 1 hour, or until cooked. Rest 15 min before serving

Salad

Roast walnuts.

Make acidulated water by mixing cold water and lemon juice.

Separate witlof leaves and put straight into acidulated water to prevent discolouration.

Slice apple, with the skin on, into julienne. Crumble blue cheese, and toss with walnuts and apple.

Drain witlof leaves. Place some apple salad into each leaf.

Drizzle with balsamic, and serve with chicken.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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