Sicilian Style Roasted Pullet by Chef David Dellai & Chef Alex Tintori




15 mins


60 mins

This dish captures all the sunny flavours of Sicily and wraps them in the tender flesh of a golden roasted pullet. Keep the bones, feet and head for the stockpot.


  • 1 Aurum Poultry Co. Slow-Grown Pullet
  • 100 gm sun dried tomatoes
  • 80 gm salted ricotta
  • 1/2 bunch fresh oregano
  • 40 gm roasted almonds
  • 40 gm toasted breadcrumb
  • 1 egg
  • 1 teaspoon fennel seed, toasted
  • extra virgin olive oil
  • salt and pepper


Make the stuffing by placing the dried tomatoes, salted ricotta, almonds and oregano into a food processor and blend into a rough paste. Crack the egg into a bowl and gently mix through toasted breadcrumbs – you want to retain the texture of the crumbs. Cover and set aside.

Remove the head, neck and legs from the pullet. Debone the pullet by removing the wishbone by laying it on its back and using the tip of the knife scrape away inside the neck to remove the muscle. Using the tip of the knife cut the other sides of the wishbone. Remove. Flip the bird over and remove the backbone by cutting either side of the spine with kitchen shears. Run the blade down the side of the rib cage to release both breasts from the ribs. Do not cut the skin. Run the knife along the thigh bone and then using the tip, release the muscles from the bone. Remove the bone from the drumstick by twisting. Flatten the bird out evenly using the heel of your palm. You should have a deboned, flat chicken with the wings and drumstick still intact. Lightly season the flesh and spread out the stuffing to about 3 cm from the edges. Roll the pullet together to make a log shape. Using butcher’s twine, tie the pullet firmly. Make fennel salt by crushing the fennel seed in a mortar with a pestle and add a teaspoon of salt. Rub the pullet with extra virgin olive oil and fennel salt.

Preheat the oven to 190 C / 175 C fan.

Heat a little olive oil in a heavy based frying pan over medium high heat and brown the pullet on all sides. Place on a roasting pan and cook for 20-25 minutes. This is great in a restaurant steam oven but you can make the dish more tender by placing a tray of ice cubes in the bottom of the oven. Remove from the oven, rest for 10 minutes, remove string, slice and serve on a bed of pan fried chicory.

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