RECIPE: SUNDAY ROAST WITH A THREE MILLS BREKKIE SOURDOUGH STUFFING

Spice up your Sunday with Three Mills Bakery’s roast with a brekkie sourdough stuffing. This recipe is the perfect comfort food for a frosty Canberra weekend. Use Three Mills Bakery’s limited release pecan & apricot brekkie loaf for the sourdough stuffing and enjoy with the whole family.

You’ll need

Sourdough Stuffing

350 g Pecan and Apricot Brekkie Sourdough, stale & cubed

5 Mushrooms, diced

1 Brown Onion, diced

50 g Butter

650 ml Chicken Stock

5 Sprigs Thyme

3 Garlic Cloves, diced

10 g Wattleseed, crushed

Pan Sauce

1 Eschallot, finely diced

30 g Unsalted Butter

500 ml Chicken stock

100 g Orange Marmalade

20 ml Olive oil

20 ml White Wine

4 sprigs thyme

Roast Chicken

1.8 – 2kg Chicken

350 g Pecan and Apricot

Brekkie Sourdough Stuffing

200 g Butter

2 Sprigs thyme, leaves removed

To Serve

1 chicken, roasted and stuffed

350 ml Pan Sauce

1 bunch Parsley

Method

Sourdough Stuffing

In a pot over medium heat, warm the chicken stock to a bare simmer, remove once heated through and add in cubed sourdough. In a large pan over medium heat, brown mushrooms in butter, then add garlic and toast until golden. Add onion, thyme and wattleseed and a pinch of salt. Cover and cook until the onion becomes translucent. Remove thyme sprigs

and add toasted nuts. Squeeze the liquid out of the sourdough cubes and mix all ingredients together to form the stuffing. Refrigerate until use.

Roast Chicken

Stuff the chicken with the sourdough stuffing. Season chicken with salt and pepper. Cover chicken in 200g softened butter and thyme leaves and place in wide roasting pan. Roast in oven at 200c for 1 – 1.5 hours, basting periodically with butter from the roasting pan. Chicken is ready if juices run clear when a skewer is inserted into the thigh. Remove from oven and allow to rest on a roasting rack for 15 minutes.

Pan Sauce

In a large pot over medium heat, add olive oil and sweat shallots on low heat with a pinch of salt, deglaze with white wine once eschallots are translucent and let liquid reduce by half. Add chicken stock and thyme, cooking until it has reduced by ⅔. Add 100g orange marmalade, mixing through until thoroughly combined, bring to a boil, then immediately remove from heat and stir in butter to emulsify. Season with lemon juice, salt and pepper to taste.

Serving

Place chicken on a platter and pour the pan sauce over it, making sure to coat thoroughly. Garnish with parsley. Enjoy!

SHOP: Pecan & Apricot Sourdough | Recipe by Three Mills Bakery