Main dishes - meat

thumbnail image 1
thumbnail image 1
Preparation time
10min
Total time
1h 30min
Portion
4 portion(s)
Level
medium
  • TM 31
published: 2012/05/31
changed: 2012/06/01
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Ingredients

Herb Butter

  • 2 clove garlic
  • 1/2 bunch parsley
  • 10 g Dried Porcini Mushrooms
  • 100 g Cold Butter

Chook

  • 1 Whole Chook, Try for 1.1 - 1.2kg chook.
  • 1 lemon
  • 3 clove garlic
  • 375 g verjuice or white wine
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Recipe's preparation

    Herb Butter Stuffing
    1. Add the garlic cloves (ONLY 2 OF THEM), parsley and dried porcini to the TM bowl and blitz on speed 7 for 10 seconds.
    2. Add the chopped cold butter and mix on speed 5 for 10 seconds. Remove from the TM bowl but no need to wash bowl.
    3. Prepare Chook.
    2. Chook
    1. Remove the neck. Best to do it with a sharp knife and be careful not to damage the skin on the breast area.
    2. Separate the skin from the breast. Be gentle at first – once you start to separate the skin from the meat it should loosen up quickly. Be sure not to damage the skin. I used my fingers but you could use the backside of a teaspoon.
    3. Once the skin is separated stuff the herb butter into the chook between the skin and breast. Use all of the mix half on each side. You can now rub the top of the chook to help smooth all of the butter out into the chicken.
    4. Chop your lemon into 1/4′s stuff this into the inside of the chook cavity. Add the garlic (3 cloves) in there as well. I could only fit 3/4 of the lemon into my chook as it was a bit smaller.
    5. Using a bamboo skewer try to close the neck opening. I did this by passing the skewer through, twisting it and going back through both sides (See pic)
    6. If you have some twine you can tie the two legs together to keep the chook tight.
    3. Cooking the Chook
    1. Weigh the Verjuice (Leaving a little to tip over the chook) into the TM bowl.
    2. Add water to make it up to 1000g.
    3. Place the lid on. Put the Varoma in place.
    4. Tip remaining Verjuice over the chook. (see pic)
    5. Cook for 40 minutes on Varoma Temp, speed 3.
    6. I then added in potatoes and pumpkin in the basket to the TM bowl to lightly cook them. Check the water levels at this time. Cook for a further 20 minutes on Varoma temp, speed 3. At this stage I placed the baking dish in the oven to pre-heat with olive oil in it.
    7. Remove from TM and drizzle with olive oil – you can use a brush to make sure the chook is lightly coated. Place into the oven for 20 – 30 minutes to crisp up. I sat the chook onto a (cooling) rack in the tray so that it was elevated from the baking tray. 
    8. Place potatoes into hot olive oil baking tray as well. Sprinkle with salt to season.
    9. Serve with greens and Roasted Veg

Tip

You can substitute the Mushroom for some shallots and garlic. 

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:
Main course Meat dish

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Thermy Style Stuffed Roast Chook
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