Roast chicken with asparagus and hollandaise

Maggie Beers roast chicken is served with asparagus and a rich hollandaise sauce
Roast chicken with asparagus and hollandaise
  • Rating:
  • Serves: 4
  • Cook Time: 2.25 hours 15 minutes including 25 minutes resting time
  • Prep Time: 30 minutes
  • Effort: medium


For the stuffing:

  • 30 g dried kumquats
  • 2 tbsp verjuice
  • 50 ml extra virgin olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp rosemary, chopped
  • 120 g fresh coarse breadcrumbs
  • 2 tbsp lemon thyme, chopped
  • 15 g flat leaf parsley
  • 50 g hazelnuts, roasted and roughly chopped
  • 3 rashers bacon, chopped and rind removed
  • 200 g chicken livers

For the chicken:

  • 30 garlic cloves
  • 2kg chicken
  • 3 sprigs rosemary, chopped
  • 50 ml extra virgin olive oil
  • 125 ml verjuice
  • 250 ml chicken stock

For the hollandaise:

  • 375 ml verjuice
  • 1 bay leaf
  • 6 black peppercorns
  • 150 g unsalted butter
  • 4 egg yolks

For the asparagus:

  • 1 tsp sugar
  • 1 tsp flakes of sea salt
  • 700 g asparagus, woody ends trimmed
  • 2 tbsp extra virgin olive oil

Tips and Suggestions

Verjuice is made from the juice of unfermented grapes and is used as a gentle acidulant. You can find Maggie Beer verjuice and stockists in the UK but if you cant find it use 375ml apple juice mixed with the juice of 1 lemon.

A non-reactive saucepan is a pan made out of something that wont react with chemicals in the food, in this recipes case the verjuice. Pans made from stainless steel, coated with teflon or ceramic are non-reactive. Reactive pans are those made from aluminium, iron or copper.

If you can't find cumquats, use dried apricots instead.


1. For the stuffing: Place the cumquats into a bowl with verjuice and place in a microwave on high for 1 minute, then set aside to steep.

2. Place a large non-stick frying pan over a high heat, add the olive oil, once this is hot add the onions and fry until golden brown, then add the garlic and rosemary and cook for a further 3 to 4 minutes until the onions are dark brown but make sure that the garlic does not burn. Remove from the heat.

3. Add the breadcrumbs, thyme, parsley, hazelnuts and the cumquats and verjuice to the onion mixture, mix well, you may need to add more olive oil so that the breadcrumbs just hold together. Remove from the frying pan and place into a mixing bowl.

4. Place another frying pan over a high heat add 1 tablespoon of the extra olive oil, then fry off the bacon until golden brown, remove from frying pan onto kitchen towel to drain.

5. Return the frying pan to the heat add an extra 2 tablespoons of olive oil to the pan, once hot seal off the chicken livers for just a few second on each side. If there are any connective tissues on the livers, remove with a knife then coarsely chop the livers.

6. Add the bacon and livers to the bread mix, gently bring the mix together and season to taste.

7. For the chicken: Preheat the oven to 220C/200C fan/gas 7. Fill the poultry cavity with the stuffing mixture.

8. Blanch the unpeeled garlic in boiling water for 5 minutes, then drain. Rub the chicken skin with the rosemary, extra virgin olive oil and season with salt and pepper.

9. Cover the breast (only) with foil and sit the chicken on a trivet in a shallow baking dish, about 5 cm deep, then transfer to the middle shelf of the oven and cook for 40 minutes.

10. After the 40 minutes remove the foil and pour the verjuice and 125ml water over the chicken and put the blanched garlic into the bottom of the baking dish. Cook for a further 20 minutes. Remove the chicken and place breast side down onto a warm serving plate, cover well with foil and allow to rest for 25 minutes.

11. To make a jus, pour all the pan juices from the baking dish into a small sauce pan and add the warm chicken stock, pour into a narrow serving jug, then refrigerate this while the chicken is resting.

12. For the hollandaise: Meanwhile, in a non-reactive saucepan combine the verjuice, bay leaf and peppercorns. Place over a high heat and reduce until you have made 2 tablespoons of syrup. Leave to cool.

13. Place the unsalted butter into a small pot and place over a high heat and cook for 5 to 6 minutes until nut brown, remove from heat.

14. Combine the egg yolks with the cooled verjuice reduction in a food processer, or with an electric whisk, and blend to emulsify. Make sure the butter is quite warm - it needs to be about 70C. Once you remove the butter from the heat it will take around 15 minutes to cool to this temperature.

15. While the food processor is running slowly pour in the nut-brown butter to the egg mixture, until combined. The mixture should be as thick as a mayonnaise. Check seasoning and adjust to taste.

16. For the asparagus: Place a medium size pot of water over high heat and bring to the boil, then add the sugar and salt. Add the asparagus and cook for 2-3 minutes until just tender. Set up an iced water bath for refreshing asparagus. Once the asparagus is blanched, quickly place in water bath. Drain when cool.

17. Heat a grill plate and brush the asparagus with the 2 tablespoons of extra virgin olive oil. Season with a grind of freshly cracked pepper and then grill for 3 to 4 minutes. Place the asparagus on a plate and finish with a large dollop of the hollandaise.

18. Just before serving, scoop away the fat that has risen to the top and warm the remaining jus. Carve the chicken, then pour over the jus and serve with the asparagus and hollandaise sauce.

See more John Torode recipes.

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