• Serves 8 *

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Picture: Iain Gillespie/The West Australian

  • Serves 8 *

  • 20g butter *

  • 3 shallots, finely chopped *

  • 2 tbsp brandy *

  • 1 tbsp chopped rosemary *

  • 150g pork mince *

  • 150g veal mince *

  • 1/3 cup pistachio nuts, *

  • roughly chopped *

  • 1 egg, lightly beaten *

  • 1 tsp sea salt *

  • 1.9kg chicken, de-boned *

  • 10g truffles, finely shaved, or *

  • a good drizzle of truffle oil *

  • 1 onion, roughly chopped *

  • 1 carrot, roughly chopped *

  • 1 stick of celery, roughly chopped *

  • 1 tbsp olive oil *

  • 1 cup of white wine *

  • 1 cup chicken stock *

  • 300ml cream *

Melt the butter over a low heat in a small frying pan. Add the shallots and cook until soft. Add the brandy and rosemary and set aside. Pre-heat the oven to 200C. Combine the minces, pistachio nuts and egg and mix together well. Place the chicken skin-side down, sprinkle with salt. Spread the mince mixture over the chicken. Scatter with truffle shavings. Roll the chicken up from the shortest side, like a Swiss roll. Tie the chicken at intervals with string. Scatter the onion, carrot and celery in a roasting tray. Place the chicken on top and drizzle with olive oil. Roast for 20 minutes. Reduce the oven to 180C, pour over the wine and stock and cover with baking paper and foil and cook for a further hour. Once cooked, transfer it to a platter and allow to rest. Discard the vegetables. Place the roasting tin over medium heat and simmer until the liquid has reduced by half. Add the brandy mixture and the cream. To serve, slice the chicken in 2cm pieces and serve with the sauce.