Roasted Chook in the Barossa Valley

So you have a 2 kg chook, a garden full of herbs and about 15 (or more) bottles of wine … and 4 hungry people.

You have hiked the natural reserves, tramped up hills, encountered kangaroos and corellas and now need food.

Syl took over. It was a magnificent meal.

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  • Chop rosemary and garlic.
  • Mix olive oil and a bit of butter, add the herb and garlic to it. Daub all over the chook liberally, inside and out.
  • Grind pepper and sea salt over the lot, both sides.
  • Into the garden, get a fresh lemon, stick it in.
  • Skewer the legs together if you don’t have thread.
  • Preheat the oven at 200 to 230 degrees C.
  • Stick it in when hot, cook for about 15 minutes, then reduce temperature to 175 degrees C. Cook another 15 to 20 minutes.
  • Skewer the side to see how well done it is and if the juices run clear, you can brown it to the desired level.
  • Remove from oven, cover with foil and let it rest about 15 minutes before cutting it up.

The whole roasting process is detailed here.

(Thanks, allrecipes !)

It was wonderful – 4 degrees outside, a fire within, chilled wine, hot fragrant chicken and a fresh salad of arugula, olives, herbs, feta, nuts and whatever was around.

AND artisinal chocolates after.

Not to mention the pot of freshly brewed coffee.

And port.

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And some empty bottles – not all, by far.

Pix by Anita Thomas, Sylvia Mason and Premod Thomas, in no particular order !!

 

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