This is no ordinary chicken roast. It’s a celebration of flavours, with succulent chicken infused with the aromatic goodness of 40 whole garlic cloves. This recipe from Jenny Linford’s cookbook, Garlic delivers a culinary experience that is both rich and memorable.
The end result is a bird that’s beautifully roasted to a golden brown perfection, its juices creating a natural gravy that’s simply divine. The pièce de résistance? The garlic cloves, softened to perfection, ready to be squeezed out and savoured with each bite.
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Yes, this is truly a dish for garlic lovers! Pot-roasting the bird makes for tender, flavourful chicken, aromatic with tarragon. Serve the cooked whole garlic cloves with the chicken so that guests can squeeze the softened garlic out of the skins as a rich and tasty accompaniment.
Recipe Card
Rolled porchetta with pistachios, fennel and lemon
Ingredients
- 2 kg pork belly boneless
- 2 tbsp olive oil
- 1 onion finely diced
- 2 garlic cloves crushed
- 1 tbsp fennel seeds
- 1 lemon zested
- 50 g pistachios finely chopped
- 10 g sage finely chopped
- 15 g parsley finely chopped
- 50 g fresh breadcrumbs
- 1 tbsp Maldon salt
Instructions
- Begin by prepping your pork. Score the skin of the pork belly with a knife in lines at an angle across the whole skin, then place in the fridge uncovered overnight – this will help dry out the moisture in the skin and ensure you have super crispy crackling.
- Meanwhile you can make the stuffing for the porchetta. In the olive oil lightly fry the onion with a pinch of Maldon salt for 5 minutes until softened.
- Then add the crushed garlic and fennel seeds and fry for another 2 minutes.
- Remove from the heat and tip into a bowl to cool.
- Once cooled add the lemon zest, chopped pistachios, sage, parsley, breadcrumbs and season with Maldon salt and cracked black pepper. Mix well and set aside.
- Preheat the oven to 200C.
- Once you are ready to cook your pork remove from the fridge.
- Place it on a board skin side down, and then cover the flesh with your stuffing mixture.
- Using butchers string carefully roll your meat and bind together in 3 or 4 places tightly to keep it in a roll.
- Place the rolled joint onto a baking tray and drizzle the skin with olive oil, rubbing it in and then sprinkle liberally with Maldon salt.
- Place the tray into your preheated oven for 30 minutes until the crackling is crispy and golden.
- Then turn your oven down to 180C and cook for a further 2 hours. If the crackling begins to look a little too dark, then you might want to cover it with some foil.
- After the cooking time remove your porchetta from the oven and rest for 20 minutes until ready to serve!
Taken from the August/September Issue of France Today Magazine, recipe courtesy of Jenny Linford’s Garlic.
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