- ROAST CHICKEN, SAFFRON, LEMON AND CHILLI –
- ‘Chilli’ the Australian and British version of the Americanized version of the word, ‘Chili,’ as opposed to ‘Chile’ the Latin / South American version.
Whatever I eat, it has to be spicy!
Recipe By: Bill Granger from Bill’s Italian Food.
My Mom and I were visiting Bianca in Sydney while she was living abroad for a year. Bianca knew all the top restaurants, so we tasted our way throughout some of the most delicious and diverse places. I was surprised to learn how excellent and international the food was Down Under.
We purchased Bill’s cookbook at his restaurant in Bondi Beach after enjoying a wonderful lunch just before heading to the Icebergs Club for a cocktail overlooking the long sandy beach and floating pool while watching the surfers and waves crashing down. Bianca and I took a short walk along the Bondi to Coogee Coastal Walk so I could take in the beauty she’d told me so much about.
Australia really is a most magnificent place.
‘Santo cielo!’ I hear the gasps. ‘What is the Australian madman up to now?’ Actually, Italians tend towards magnanimous patience when the rest of us fiddle with their cuisine, so I’m hopeful they would taste this and smile. ‘Yes, roast chicken with yoghurt. You have done well, Guglielmo.’
- 2 whole chickens
- 2 lemons, quartered
- 10 rosemary sprigs
- 2 red chillies, halved lengthways
- 2 garlic bulbs, halved through the centre
- pinch saffron strands
- 2/3 c dry white wine
- 2 tablespoons olive oil
plain yoghurt, to serve
- Preheat the oven to 180° C (350° F). Generously season the cavity of the chickens with sea salt and freshly ground pepper. Squeeze the lemon quarters over the skin then stuff them into the cavity with half the rosemary and a piece of chili. Put the remaining rosemary in a baking tray with the chilli and halved garlic bulbs and sit the chickens on top.
- Mix the saffron into the wine and pour over the chickens. Drizzle with olive oil, season with sea salt and roast for 1 hour, basting with the pan juices regularly. Allow to rest for 30 minutes before carving. Serve with any pan juices, a dollop of yoghurt on the side and your salad or vegetable of choice. Serves 8.
Reprinted Bill’s Italian Food, Cookbook, P 218 Party ‘festa’.