Sicilian Style Roasted Pullet by David Dellai & Alex Tintori

Name: Sicilian Style Roasted Pullet by David Dellai & Alex Tintori
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 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

Serves

4-6

Prep

15 mins

Cooking

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.

Ingredients

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

Method

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.