Ingredients
- 1.8kg Lilydale Raised Slow whole chicken
- ¼ cup olive oil, plus 1 tbsp extra
- 1 leek, washed, trimmed, roughly chopped
- 2 garlic cloves, crushed
- 1 tbsp Dijon mustard
- 1 ¼ cups sourdough breadcrumbs
- ½ cup dried apricots, chopped
- ½ cup raw almonds, chopped
- 2 tsp finely chopped rosemary leaves
- Roasted garlic halves, to serve (optional)
Apricot Glaze
- ½ cup apricot jam
- 1 tbsp maple syrup
Potato Galette
- 1kg starchy potatoes, peeled, thinly sliced
- 100g butter, melted
- 1 leek, washed, trimmed, cut into 0.5cm rounds
- 1 tbsp rosemary leaves