Thermador PROFESSIONAL Series Recipes page 95

ROAST CHICKEN WITH LEMON-THYME
STUFFING AND PISTACHIOS
INGREDIENTS
Lemon-thyme Stuffing
2 oz. white bread
3 tbsp. parsley, chopped
Large sprig thyme, stems removed
Zest of 1 lemon
½
cup pistachio nuts, finely chopped
Salt and black pepper
3 cloves garlic, peeled and cut into slivers
½
1 – 4 lb. whole chicken
1 lemon, cut into wedges
8 whole black olives
Roast Chicken
1 tbsp. sunflower oil
1 onion, finely chopped
8 black olives, pitted and finely chopped
1 small egg, beaten
Place the chicken on the wire rack over the baking pan and cook as indicated for
30 minutes.
Place the lemon wedges and whole olives on the half size pan and insert into the
oven at level 4. Continue to cook for 30-40 minutes.
Serves 6
SETTINGS
STEAM CONV, 350°F
60 – 70 minutes
Baking Pan + Wire Rack
(Level 2)
After 30 minutes,
add the lemon wedges
and olives at
Baking Pan – Half Size
(Level 4)
4 4
2 2
Place the bread, parsley and half of the
thyme in a blender and whisk to a fine
breadcrumb mix. Stir in the lemon zest and
chopped pistachio nuts. Season with salt
and pepper.
Heat the sunflower oil in a pan and fry the
onion until golden. Add the chopped olives
and beaten egg to the breadcrumb mix and
combine well.
Rinse the chicken under cold water and pat
dry. Slide the garlic slivers and small sprigs
of the remaining thyme under the chicken
skin. Fill the breast cavity with the stuffing
and tuck the flap under the chicken.
POULTRY DISHES
92