1 x size 16 organic chicken, trimmed
2 tsp. lemon myrtle
1 tbsp. dried marjoram
2 tsp. of sea salt
2 tsp. of pepper
2 tbsp. EVO oil
4 tbsp australian desert limes
3 slices of multigrain bread
1 small Spanish onion
4 tbsp. olive oil
1 tbsp. seeded mustard
2 tsp. sea salt
½ a bunch of flat leaf parsley, washed
Pre-heat the oven to 180C.
In a small bowl mix together all of the rub ingredients, then rub evenly all over the chicken.
In a food processor add all of the stuffing ingredients and blend to a rough consistency.
Using latex gloves stuff the chicken.
Place the chicken on a wire rack in the baking tray and pour ½-1 cup of water as this will increase the juiciness of the chicken.
Then place in the oven for about 60 minutes.
To test if it is cooked, stick a skewer into the chicken and the juices should run clean.
Tip: use latex gloves.
Lemon Myrtle ground: A distinctive lemon grass and lemon flavour. Add to breads, pancakes, scones, muffins, cheese cakes or breads. Oils are volatile and can dissipate with heat so best added at post – preparation, use around 5g per kg.
Australian Desert Limes are an extremely versatile fruit. They can be used in any product or process where ‘normal’ limes or lemons are used, the main difference being their small size, lack of peel and more intense flavour. Desert limes require no peeling or preparation. They have the valuable attribute of freezing down without losing flavour or presentation characteristics when thawed later for use.