Serves 6
1.4kg boned and butterflied chicken
25g butter
3 tsp thyme leaves
1 cup chicken stock, plus extra if needed
500g baby parsnips, halved lengthways
2 bunches baby carrots, trimmed and washed
2 tbsp olive oil
Tuscan cabbage, pan-fried to serve
Black Pudding Stuffing
1 tbsp olive oil
1 small leek
2 cloves garlic
400g black pudding, casing removed and minced
6 sprigs thyme, leaves stripped
1 small red apple
2 cups torn sourdough
To make stuffing, heat oil in a frying pan over a medium heat. Add finely chopped leek, crushed garlic, minced black pudding with the casing removed and thyme.
Cook for 5 minutes or until golden. Transfer to a large bowl. Add peeled and coarsely grated apple and sourdough bread. Season. Mix well. Cool.
Preheat oven to 180˚C. Pat chicken dry with paper towel. Place stuffing into centre. Truss with kitchen string. Brush with melted butter and roll in thyme.
Season with salt and pepper. Place in an oiled roasting pan with stock. Cover tightly with foil. Cook for 1 hour. Remove foil. Cook for a further 25 to 35 minutes, basting regularly, or until juices run clear. Transfer to a serving plate.
Cover lightly with foil and rest for 15 minutes before slicing.
Meanwhile, combine parsnips, carrots and oil in a roasting pan. Season with salt and pepper. Cook in oven for 1 hour 10 minutes or until tender.
Serve sliced chicken with vegetables, Tuscan cabbage and cooking juices.
