We stuff the cavity with parsley, garlic, herbs and lemon and truss the legs. Then we carefully insert a mix of Pepe Saya cultured butter with fresh Tarragon, organic garlic, salt and pepper under the skin so that when the bird cooks the skin crisps and the butter melts, keeping the breast moist and making sure your chook is flavour-filled inside and out.
Add some wine to the pan while the chook's roasting and you'll get a great sauce of melted butter, chook juices and wine. Yum.
At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.
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