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
1 whole chicken
Butchers twine, for tying
2 heads witlof
1 tbsp flat parsley chopped
Juice of 1 lemon
40g blue cheese
Caramelised balsamic with pomegranate
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.
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
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.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or