Roasts with THE MOST

Raise the bar on your festive showstopper and impress with a choice of chicken, duck or lamb

Roast chicken with cranberry seasoning

SERVES 6

PREP+ COOK TIME

2 HOURS 30 MINS

• 60g butter, plus 40g extra, softened
• 2 large onions, chopped finely, plus 1 extra, sliced thinly
• 4 rindless bacon slices, chopped finely
• 2 cloves garlic, crushed
• 1/3 cup (55g) polenta
• 2½ cups (175g) stale coarse breadcrumbs
• 1 egg, beaten lightly
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 3/4 cup (100g) dried cranberries
• 1/2 cup (80g) chopped roasted almonds
• 2.3kg whole chicken 3 cups (750ml) salt-reduced chicken stock, approximately
• 7 thin slices prosciutto (90g)
• 1kg white-fleshed kümara, unpeeled
• 1/4 cup (60ml) extra virgin olive oil
• 1/4 cup (35g) plain flour
• 1/2 cup (160g) cranberry sauce

1 Heat butter in a medium Frying pan. Cook onion, bacon and garlic, stirring, over medium heat for 10 minutes or until onion is soft. Add polenta and cook, stirring, for 2 minutes. Transfer to a medium bowl; cool slightly. Add breadcrumbs, egg, parsley, cranberries and almonds. Season.

2 Preheat Preheat oven to 180°C/ 160°C fan. Pat chicken dry inside and out with a paper towel. Fill chicken cavities loosely with 3 cups of the seasoning. Tie legs together with kitchen string. Pull down and secure neck skin with toothpicks; tuck wings under.

3 Place chicken on an oiled wire rack in a flameproof baking dish. Rub extra softened butter all over chicken. Season. Place extra sliced onion and 32 in baking dish. Roast chicken for 2 hours or until juices run clear when a skewer is inserted into the thickest part of the thigh.