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.


  • 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.


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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