Recipes
Free Range Chicken with Risotto Seasoning
4
15 min
1 hr 40 min
Rating:
Ingredients
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- Whole Lilydale free range chicken
- 3 cups chicken stock
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloes garlic, crushed
- 250g button mushrooms, sliced
- 1 cup Aborio rice
- 1 tablespoon butter
- 1/4 cup finely chopped parsley
- 2 teaspoons finely chopped sage leaves
- ground black pepper
- sea salt
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Method
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| 1 |
To make risotto, heat stock and wine in a saucepan. |
| 2 |
Heat 1 tablespoon oil in a large heavy based saucepan over a medium heat. Fry onion until soft, stirring occasionally. Add garlic, mushroom and rice. Cook, stirring for 2 minutes. Reduces heat to low. Add 1 cut hot stock mix to saucepan and stir constantly until moisture has been absorbed. Continue to add stock mix gradually, stirring constantly, until rice ia al dente and creamy. Remove from heat and stir in butter, parsley, sage and pepper. Allow to cool. |
| 3 |
Preheat oven to 180ºC. Wipe chicken inside and outside with paper towel. Fill chicken cavity with risotto. Place leftover risotto in a microwave proof bowl. Tie chicken legs together with kitchen string and secure cavity with a skewer. Place in a roasting pan and brush chicken with kitchen remaining oil. Sprinkle with sea salt. Roast 1 hour and 30 minutes or until cooked through. Test by piercing the thickest part of the thigh with a kewer - the juices should run clear. |
| 4 |
Allow chicken to stand 10 minutes. Meanwhile, add a little extra stock and water to the extra risotto and stir to combiune. Cover and heat at medium-high for 2-3 minutes or until heated through. |
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