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Roast chicken with sage brown butter and pumpkin and ricotta stuffing

10 mins Prep
130 mins Cook
4 Serves
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  • 1 whole Lilydale free range chicken, around 1.8kg
  • salt and pepper, to season

Sage brown butter

  • 75 g butter
  • 8-10 sage leaves
  • 1 tbsp lemon juice

Pumpkin and ricotta stuffing

  • 4 cups fresh sourdough breadcrumbs
  • 75 g butter
  • 1 onion, grated
  • 3 cups grated butternut pumpkin
  • 375 g ricotta
  • 1 cup grated parmesan
  • 1 tsp salt
  • 1 tbsp finely shredded sage
  • 2 tbsp finely shredded parsley
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  1. Start with the stuffing. Heat a small saucepan over medium-high heat and add the butter. Fry the onion and pumpkin for about 8 minutes until the pumpkin is softened and starting to brown. Remove from the heat and transfer to a bowl. Add the breadcrumbs, ricotta, parmesan, egg, salt and pepper. Mix well.
  2. Heat your oven to 180C (fan). Stuff the stuffing into the cavity of the chicken and roll the remaining stuffing into balls. Season the chicken very well with salt and pepper. Place a piece of baking paper in the base of a small oven dish (or ovenproof frying pan) and place the chicken on top. Roast for 40 minutes, then place the stuffing balls around the chicken and increase the oven to 200C and roast for 30 minutes until the chicken is golden brown and the stuffing cooked. Remove the chicken from the oven and rest for 15 minutes.
  3. While the chicken is resting, place the butter for the brown butter in a small saucepan and place over medium heat. Heat until the butter starts to turn hazelnut brown, adding the sage leaves as the butter starts to change colour when they stop sizzling add the lemon juice. Spoon the brown butter and sage over the chicken and stuffing balls.
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