Ingredients
- 375g spinach, washed and tough stems removed
- 250g firm ricotta
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
- finely grated zest of 1 lemon
- 1 large chicken, boned (bones and offcuts reserved)
- 1 carrot, chopped
- 1 onion, chopped
- 6 cloves garlic, peeled
- small bunch fresh thyme
- 2 cups chicken stock
- 1/2 cup sultanas
- 1/4 cup Madeira
- 1 tablespoon lemon juice
Method
The roll will slice more easily the longer it rests after cooking. About 25 minutes is perfect. Keep the accompaniments simple, like boiled new potatoes tossed with olive oil and chopped dill, and a lettuce and fennel salad with a nutty dressing to follow.
You need a firm ricotta for this stuffing, like Zany Zeus or Matatoki, not the spreadable kind in tubs.
Preheat the oven to 200°C. Place the spinach in a large saucepan with a little boiling water and cook over a high heat for 2 minutes until wilted. Drain then squeeze out as much excess liquid as possible.
Chop finely then combine in a bowl with the ricotta, salt, pepper, nutmeg and lemon zest.
Place the boned chicken skin side down on a board covered with baking paper. Arrange the filling down the centre of the chicken. Using the paper to help, roll the chicken firmly around the filling and secure with toothpicks or tie with string then slide a length of net tube around the chicken if using.
Place the carrot, onion, garlic and thyme in a roasting dish. Arrange the reserved bones and offcuts (chopped up if they are not already) on top of the vegetables. Place the chicken, seam facing upwards, on top then pour the stock over. Roast for 45 minutes. Turn the chicken on to the seam, baste with the stock and roast another 45 minutes.
Place the chicken on a warmed serving dish and cover with foil. Rest in a warm place for at least 15 minutes.
