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Roast chook with smoked oyster stuffing


  • Preheat oven to 230°C fan forced (250°C normal).
  • Cut the ciabatta into 1.5 cm cubes and cook in the oven until golden brown. 
  • Arrange the chopped chicken wings in a roasting tray in one layer and sprinkle with about ¼ cup stock. Place the chicken on top, breast side up, and squeeze lemon juice over, putting the used lemon and 2 thyme sprigs in the cavity. Then insert a skewer through the drumsticks and both sides of the breast. Season, smear with the butter and cook in the oven for 15 mins. Then turn oven temp. down to 180°C and cook the chicken for another hour, until juices run clear when pierced, adding a little stock to the bottom of the tray now and again. DON'T BASTE. To make the stuffing, heat a little oil in a pan and cook the pancetta until crisp. Remove and pour off most of the oil, leaving about 4 tbsp (or adding a little fresh oil if needed). Add garlic, celery and onions to the pan, and cook until tender, stirring now and again. Mix together the sautéed vegies with the cubed bread, pancetta, sage, 3 tbsp thyme leaves, 3-4 tbsp parsley, the melted butter, a little salt and ground pepper. Transfer the mixture into a large oven dish and pour 400 ml chicken stock over the top. Cover with kitchen foil and cook in the bottom of the oven for about 1 hour, removing the foil and moving to a high shelf in the oven for the last 10-15 mins, stirring now and again. Taste for seasoning. When ready, remove the chicken from the tray, allow to rest for a few minutes and then cut up. Add the oysters, wine, a little more stock, about 1 tbsp parsley and, if you like, a knob of butter to the tray. Cook briefly over the heat until liquid is reduced, stirring now and then strain. To serve, mound the stuffing on individual plates (or one large plate), top with the chicken and spoon sauce over. (Inspired by a recipe in "Second Helpings of Roast Chicken" by Simon Hopkinson)


  • 1 large loaf ciabatta
  • 8 chicken wings, roughly chopped
  • 1 x 2 kg whole chicken
  • 1 litre+ chicken stock
  • juice of 1 lemon
  • 1 bunch fresh thyme
  • sea salt & freshly ground pepper
  • about ½ cup softened butter & 125 gm melted butter
  • dry white wine
  • olive oil
  • 250 gm pancetta, cubed
  • 4 garlic cloves, crushed
  • 3-4 small celery stalks, diced
  • 2 medium-large onions, finely chopped
  • 1 tbsp fresh sage leaves, chopped
  • 5 heaped tbsp chopped fresh parsley
  • 85 gm tin smoked oysters, drained & chopped
  • a good slurp of dry white wine

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm