Sicilian Style Roasted Pullet by David Dellai & 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 SHOP NOW
  • 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


Part 1: Prepare the Stuffing

Step 1: Make the Stuffing Paste

  • Place dried tomatoes, salted ricotta, almonds, and oregano in a food processor
  • Blend into a rough paste.

Step 2: Prepare the Egg and Breadcrumbs Mixture

  • Crack the egg into a bowl.
  • Gently mix in toasted breadcrumbs – you want to retain the texture of the crumbs.
  • Cover and set aside.


Part 2: Debone and Roll the Pullet

Step 3: Prepare the Pullet

  • Remove the head, neck, and legs from the pullet.
  • Debone the pullet by first removing the wishbone: Lay the pullet on its back, scrape inside the neck with the knife tip to remove the muscle, and cut both sides of the wishbone.
  • 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 it.
  • 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 adding a teaspoon of salt.
  • Rub the pullet with extra virgin olive oil and fennel salt.


Part 3: Cook and Serve

Step 4: Preheat and Brown the Pullet

  • Preheat the oven to 190°C/175°C fan.
  • Heat olive oil in a heavy-based frying pan over medium-high heat.
  • Brown the pullet on all sides.

Step 5: Roast the Pullet

  • Place the pullet on a roasting pan.
  • Cook in the preheated oven for 20-25 minutes.
  • This is great in a restaurant steam oven but alternatively, you can make the dish more tender by placing a tray of ice cubes in the bottom of the oven.

Step 6: Rest and Serve

  • Remove from the oven and let it rest for 10 minutes.
  • Remove the string, slice the pullet, and serve on a bed of pan-fried chicory.

Enjoy your delicious Sicilian-style roasted Pullet!

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