Roast Chicken with Boursin-Style Cheese

, from Issue #76, page 51. January, 2018
Photography Manja Wachsmuth.
    Roast Chicken with Boursin-Style Cheese

    Boursin is a delicious French cheese and this is my own version using a base of cream cheese. It goes all soft and pillowy and gets infused with chickeny goodness. Eat with the chicken or it’s also delicious smeared on warm crusty bread to eat alongside.

    Serves: 4–6

    INGREDIENTS

    1 chicken, rinsed and dried with kitchen towels (I used Bostock Chicken)
    olive oil
    sea salt and ground pepper
    kitchen string for tying chicken
    sprigs of rosemary and bay leaves, optional

    Boursin-style cheese stuffing:
    250 grams cream cheese, at room temperature
    2 garlic cloves, crushed
    1 teaspoon each sea salt and ground pepper
    1 teaspoon dried tarragon
    ½ teaspoon dried dill
    ¼ teaspoon dried chilli flakes

    METHOD

    Preheat the oven to 180°C fan bake.

    Stuffing: Mix all the ingredients together with a fork.

    Chicken: Spoon the cheese into the cavity of the chicken, pushing it right to the back to fit it all in.

    Tie the legs and wings with string to secure. Tuck in a couple of sprigs of rosemary and bay leaves, if using.

    Brush with oil and season with salt and pepper. Place in a baking dish and roast for about 80 minutes or until the juices run clear when the thigh is pierced with a skewer. Baste occasionally with the pan juices.

    Rest for 10 minutes then transfer to a board or platter. Serve hot or warm with some of the pan juices poured over. Serves 4–6, depending on the size of the chicken

     

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