Recipes for Steam Cooking
poultry dishes
92
ROAST CHICKEN WITH LEMONTHYME
STUFFING AND PISTACHIOS
INGREDIENTS
Lemon-thyme Stung
2 oz. white bread
3 tbsp. parsley, chopped
Large sprig thyme, stems removed
Zest of 1 lemon
½ cup pistachio nuts, nely chopped
Salt and black pepper
3 cloves garlic, peeled and cut into slivers
1 – 4
½ lb. whole chicken
1 lemon, cut into wedges
8 whole black olives
Roast Chicken
1 tbsp. sunower oil
1 onion, nely chopped
8 black olives, pitted and nely chopped
1 small egg, beaten
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)
22
44
Place the bread, parsley and half of the thyme in
a blender and whisk to a ne breadcrumb mix.
Stir in the lemon zest and chopped pistachio
nuts. Season with salt and pepper.
Heat the sunower oil in a pan and fry the onion
until golden. Add the chopped olives and beat-
en 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 stung and tuck the ap
under the chicken.
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