Australian Gourmet Traveller - (04)April 2020 (1)

1.8 kgchicken

100 mloliveoil

1 cupeachcoarselychopped

flat-leafparsley,rosemary

andsage

Juiceof2 lemons

5 roastingpotatoes

(suchassebagoorKing

Edward),quartered

RICESTUFFING

60 ml(1/4cup)oliveoil

1 onion,finelychopped

2 garliccloves,finelychopped

300 gm(1½cups)vialone

nanoriceorgood-quality

short-grainrisottorice

600 mlchickenstock

80 gm(1cup)Parmigiano-

ReggianoorGrana

Padano,finelygrated

50 gm(½cup)fine

breadcrumbs

1 egg

Zestandjuiceof1 lemon

1 tbspeachfinely

choppedoregano

andflat-leaf parsley

1 Forricestuffing,heatoilin

a casseroleoverlow-medium

heat.Addonionandgarlic

andstiruntiltranslucentand

aromatic(4-6minutes).Add

riceandstir(1 minute),then

addchickenstockandcook,

stirringcontinuously,untilrice

hasabsorbedtheliquidand

is al dente(6-8minutes;

youwantthericetobe

undercooked).Spreadrice

overa traytocool(15minutes).

Addremainingingredients

andmixwelltocombine.

2 Preheatovento200°C.

Stuffricestuffingintochicken

cavitytofillcompletely,then

rollremainingstuffinginto

walnut-sizedballs.

3 Combineoil,herbsand

lemonjuiceina bowl.Season

totaste.Placepotatoesina

roastingpan,topwithchicken

andbrushchickenwithherb

dressing,makingsuretocoat

allofthechicken.Addrice

stuffingballstopanaround

chicken.Pour5mmwaterinto

panandroastuntilchickenis

cookedthrough(1½hours).

Setasidetorest(30minutes),

then carve and serve.➤

Nonna’srice-stuffedchicken

SERVES4-6// PREPTIME 25 MINS// COOK1 HR 45 MINS(PLUSCOOLING,RESTING)

“I holdthisdishveryclosetomyheart.It hasa certainnostalgiaaboutit thatdoesn’tjust

remindmeoffamily,buttransportsmetomomentsthathavehelpedshapemycareerand

myloveaffairwitheverythingthatis food,especiallytherusticrawnessofSiciliancuisine.

It wouldbea veryspecialoccasionwherethisroastedbirdwouldhita familygathering,

perhapsChristmas,a christeningorevenjusta wogbarbecuewheremynonnawanted

totreatthefamilywithsomethingotherthanherfamousimpanataSiciliana,orcrispyet

softSiciliandoughnutsknownasSfincidiSanGiuseppe.

“Mebeingthe‘goldenchild’– thefirstmalegrandsonandwiththebiggestappetite

• I wouldalwaysgetfirstgoatthebirdandNonnawouldalwaysbeeagerlyawaitingmy
  responseasI devouredthecrunchyricebitsthatstucktothesideofthebakingtray.Most
  times,onlyonebirdwouldbecookedandtherewouldbepushingandshovingtogeta piece
  ofchook(orsometimesturkey).I alwaysthoughtit wasmynonna’swayofmakingusbond
  aswediscussedtheoilygoodness.Nowthisdishis a specialtreatthatI makefora family
  meal for staff at the restaurant, especially after we have a big, eventful week.”

MatteoTine
Bar Carolina, Melbourne, Vic

INTERVIEW KARLIE VERKERK. PHOTOGRAPHY KRISTOFFER PAULSEN (PORTRAIT).