Sponsor Recipes: The Bare Bird
See the recipes below for some of the delicious creations you can make with The Bare Bird.
Roast Chicken with Herby Spices & Cornbread Stuffing
Serves: 4
=R1=
One-pot Chicken Tenderloin with Leeks, Orange, Ginger & King Swiss Brown Mushrooms
Serves: 4
=R2=
Chicken Shank Tart with Miso-Marinated Broccoli
Serves: 2
=R3=
Sponsor Recipes: The Bare Bird
Discover some of the delicious recipes you can make with The Bare Bird.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- Corn Bread (makes 4 cups)
- 3 eggs
½ cup white sugar
¼ cup vegetable oil - 1 cup milk
2 tsp salt
1 cup cornmeal
1 cup plain flour - 1 tbsp baking powder
½ tsp bicarbonate soda
1 tsp white vinegar - ½ cup brown sugar
¼ cup water -
Spices - 2 tsp dried rosemary
2 tsp dried thyme
2 tsp dried oregano - 2 tbsp salt
1 tbsp paprika
2 tsp ground black pepper - 2 tsp garlic powder
-
1 whole The Bare Bird chicken - 1 tbsp olive oil
-
Cornbread Stuffing - 4 cups cornbread (see recipe above)
- ½ head garlic cloves
- 1 cup pecan nuts
- 4 links Italian sausage, skins removed & broken by hand into small chunks
- 4 sprigs sage, picked & roughly chopped
- 2 eggs, lightly beaten
Method
- First, make cornbread. Preheat oven to 210°C. Place eggs and sugar in mixer and cream until light and fluffy. Slowly pour in oil until combined then add milk and salt.
- Add cornmeal, flour, baking powder, bicarbonate soda and vinegar and mix well.
- Pour batter into oven tray lined with baking paper and bake for 20–25 mins or until skewer comes out clean from middle of cornbread.
- Remove from oven and cool.
- While cornbread is cooling, bring brown sugar and water to boil. Use pastry brush to brush top of corn bread with sugary glaze. Allow bread to cool for at least one hour before cutting.
- Turn oven temperature to 200°C.
- Mix spices together to make rub (this mixture is enough for 3 chickens, so reserve any leftovers).
- Place chicken on oven tray and massage with olive oil.
- Lightly sprinkle spice mixture over all chicken.
- Place in oven for 50 mins or until cooked.
- While chicken is cooking, make cornbread stuffing: Break up garlic cloves and wrap them in foil. Roast in oven for 20 mins or until soft. Remove from oven, allow to cool then peel. Mix hand-crumbled corn bread, sausage, sage, nuts, roast garlic and beaten egg lightly.
- Tip into baking dish (do not press mixture hard or stuffing will be very firm).
- Bake stuffing at 200°C for 15 mins or until cooked.
- Remove chicken from oven and baste with roasting juices from pan. Portion chicken and serve stuffing at centre of table.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
