Sunbeam HP8555 manual Recipes continued, Roast Chicken, Ricotta Stuffed Chicken

Recipes continued

Roast Chicken

Serves 4

1.8kg whole chicken

2 tablespoons olive oil

2 teaspoons paprika

4 cloves garlic, peeled

4 sprigs thyme ¼ cup white wine

1 tablespoon cornflour

1.Wash the chicken in cold running water and pat dry with an absorbent paper towel. Rub with a little olive oil and season all over with paprika, salt and pepper. Place garlic and thyme inside the chicken cavity.

2.Using the Browning mode, heat the remaining oil on SEAR. When pre-heated and READY appears in the LCD screen, PRESS START. Cook the chicken, turning occasionally until browned.

3.Place the lid on. Using the Slow Cooker mode, cook on LOW for 7 ½ hours or HIGH for 3 ½ hours. Remove chicken from pan; cover to keep warm.

4.Strain the pan juices through a sieve. Discard any solids and return strained liquid to pan. Stir through combined wine and cornflour. Using the Browning mode set on SEAR, stir until mixture boils and thickens.

5.Serve chicken and gravy with salad or vegetables.

Ricotta Stuffed Chicken

Serves 4

¼cup pine nuts 200g fresh ricotta

¼cup finely chopped semi-dried tomatoes 1 cup (30g) baby spinach, finely shredded 4 chicken marylands

1 tablespoons olive oil

1 cup chicken stock

1 tablespoon cornflour Steamed vegetables, to serve

1.Using the Browning mode, heat on 150°C. When pre-heated and READY appears in the LCD screen, PRESS START. Add pine nuts and stir until toasted. Place in a bowl with ricotta, semi-dried tomatoes and spinach. Season with salt and pepper.

2.Slide you finger between the skin and the flesh of the chicken to make a pocket, leaving skin attached to chicken at the edges. Working with one clean hand to open pocket, force the stuffing into the pocket with your index finger.

3.Using the Browning mode, heat the oil on SEAR. When pre-heated and READY appears in the LCD screen, PRESS START. Add the stuffed chicken skin-side down; cook for 3 minutes or until browned. Turn chicken over, being careful not to lose the filling. Cook for a further 2 minutes. Add the stock.

4.Place the lid on. Using the Slow Cooker mode, cook on LOW for 8 hours or HIGH for 4 hours. Remove the chicken from the pan and cover with foil to keep warm.

5.Using the Browning mode, set on SEAR, stir cornflour combined with 2 tablespoons of water into the liquid. Stir until mixture boils and thickens.

6.Serve chicken and sauce with steamed vegetables.

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