Name: Paprika roast chicken with corn and polenta stuffing
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Yield: 6
Ingredients: Paprika roast chicken; 1 free-range size 16 chicken; 40 gram butter, softened; 2 clove garlic, chopped; 1/2 teaspoon smoked paprika; 2 sprigs fresh thyme; 1/2 teaspoon sea salt; Polenta stuffing; 40 gram butter; 1 onion, finely diced; 3 leaves sage, finely sliced; 1 cup panko breadcrumbs; 1 cup sweetcorn kernels; 1/2 cup polenta, plus 2 tablespoons extra for rolling; 2 eggs, beaten; spray oil; aioli to serve

Ingredients

Paprika roast chicken

1 free-range size 16 chicken

40 gram butter, softened

2 clove garlic, chopped

1/2 teaspoon smoked paprika

2 sprigs fresh thyme

1/2 teaspoon sea salt

Polenta stuffing

40 gram butter

1 onion, finely diced

3 leaves sage, finely sliced

1 cup panko breadcrumbs

1 cup sweetcorn kernels

1/2 cup polenta, plus 2 tablespoons extra for rolling

2 eggs, beaten

spray oil

aioli to serve

Method

1.Preheat the oven to 165°C and line a roasting dish with baking paper. Pat chicken dry and tie legs with kitchen string if desired.

2.Combine the soft butter, garlic, paprika, thyme and salt, then rub generously all over the chicken.

3.Arrange the chicken in the roasting pan, cover loosely with foil and cook for 1¼ hours (remove the foil for the last 15 minutes), basting occasionally with the flavoured butter until the chicken is golden and the juices run clear when pierced in the thickest part.

4.Meanwhile, make the corn and polenta stuffing balls. Heat the butter in a small frying pan and saute the onion and sage leaves for 3-4 minutes until soft.

5.In a medium bowl, combine breadcrumbs, sweetcorn and ½ cup polenta, then add cooked onion and eggs, mixing well.

6.Roll into balls, then roll through the extra polenta. Add the polenta balls around the chicken, spray with oil and cook for the last 20 minutes with the chicken.

7.Serve the chicken carved with the corn and polenta stuffing and a dollop of aioli.

Slow-cooking a whole chicken gives tender, juicy results and basting it with this flavoured butter gives it a smoky flavour and golden glow. The little polenta stuffing balls are delicious, especially served with a large dollop of aioli or homemade chicken gravy.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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