Helen RandellRoast vegemite chicken
July 26th 2011 10:54
One of my friends at work came across Ben O’Donoghue’s book At Home With Ben for a bargain price the other day, and knowing my love for cooking, was kind enough to buy me a copy.
I had intended to make his brioche recipe during a recent week off, but somehow couldn’t muster the enthusiasm… I will get there…
Instead, the recipe that stuck in my head and made it into my kitchen was his Vegemite Chicken.
Vegemite is always in our pantry (who out there keeps theirs in the fridge?!?!) but it is primarily there to go on hot buttered toast for breakfast. I used to work with a guy who would spread it onto the base of home made pizzas, and I have on occasion used it to make up some beef stock. The chicken however, is a new concept for me. Both intrigued and a little scared, I had a fair idea about how this would work out, but I was surprised by how moist the meat stayed using this method. Salty, and yes, with a bit of a vegemite taste, this is pretty good. If you do make this one, be sure to mash up your onions into the gravy at the end – it really makes the dish!
Vegemite Roast Chicken (adapted from Ben O'Donoghue)
1x 1.6kg chicken
1/2 bunch thyme
3 garlic cloves, peeled
1/4 lemon
2 tablespoons vegemite
2 onions, halved
Preheat oven to 180 degrees.
Trim any excess skin from the chicken. Season the inside of the chicken, then stuff with thyme, garlic and lemon. Smear the vegemite evenly all over the chicken.
Place the onion cut side down in a roasting tin. Pour in 1 cup of water and place the chicken over the onions, with the breast facing up.
Place the tin in the oven and roast for 45 minutes. Turn the chicken, add a little more water and roast for a further 40 minutes.
To check if the chicken is cooked, insert a long knife into the thigh of the chicken. If the juices run clear, the chicken is ready. Allow to rest for 15 minutes before carving.
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