Roast Rosemary Chicken
with Garlic Butter

:: Serving size: Serves 4

:: Cooking time: 1 hour

:: Ingredients

1 Number 16 chicken,
2 tablespoons extra virgin olive oil
1 teaspoon Balsamic vinegar
Salt and pepper
125ml chicken stock

:: Garlic Butter Stuffing

1 cup slivered almonds, roasted and coarsely chopped
125g butter
2 sprigs fresh rosemary, chopped
1 tablespoon flat leaf parsley, chopped
2 teaspoons minced garlic
Salt and pepper

:: Method

Preheat the oven to 200C
Wash the chicken and dry and remove excess fat etc from the cavity.
Place one rosemary sprig, some garlic butter, and balsamic vinegar inside the cavity and slip an extra piece of garlic butter under the skin at the neck end.

Truss the legs together.
Rub the skin with oil or melted butter, season with salt and pepper and place the chicken in a roasting dish with another sprig of rosemary on top.

Roast for 1 hour, turning and basting with the pan juices every 15 minutes.

To test if the chicken is done, insert a knife between the leg and the body of the chicken: - if the juices run clear and not pink, the chicken is done. Serve chicken accompanied with roasted baby vegetables.

:: Garlic Butter Stuffing

To make the garlic butter, place butter into a food processor or mixer and whip until white and creamy. Add the remaining ingredients and stir to combine.
Spread the butter mixture evenly onto a piece of foil, roll up to form a log shape about 3 cm across and twist ends.

Refrigerate until firm. Cut into 1 cm rounds
when ready to use.