If your dietary regimen doesn’t start with a “V”, you most probably enjoy roasted chicken, as have people all over the world for millennia. There are countless recipes of the stuffed version, but this is one that will definitely dispel the scoff of even the most difficult-to-please dinner guest that has tried everything already. You can rest assured they haven’t tried your Latrovalis Olive-Stuffed Chicken.
1 large plump chicken
1 cup Latrovalis Olive Relish
1 jar (200 gr / 7 oz) Latrovalis Green Olives
1 cup bulgur wheat
50 ml extra virgin olive oil
The juice of 1 lemon
Freshly-ground black pepper
Twigs of fresh rosemary
Pour two cups of water in a pot, put on high heat, and bring to the boil. When the water starts boiling, add the bulgur wheat, stir slightly, cover the pot with its lid, and turn off the heat leaving the pot on the hob for 30 minutes. Drain the bulgur wheat and place in a bowl. Add the Latrovalis Olive Relish and mix well.
Place the chicken in the roasting pan, breast side up. Carefully spoon the stuffing into the chicken, paying attention not to spill any on the pan. When you finish stuffing the chicken, cross the bones of the drumsticks and tie them firmly with a piece of string. In a small bowl, place the olive oil, lemon juice, dried oregano, salt, and freshly ground black pepper. Mix thoroughly, pour slowly over the chicken, and rub it all over its skin. Place the fresh rosemary twigs under the chicken’s back, under its armpits and between the drumsticks.
Preheat the oven to 1600C / 325°F and roast for a total of 2 1/2 to 3 hours, depending on the size of the chicken or until the drumstick moves easily. One hour into the roasting, drain the Latrovalis Green Olives and add to the roasting pan. Every half hour, baste the chicken with the pan drippings. Serve your Latrovalis Olive-Stuffed Chicken on a large platter surrounded with the roasted green olives. Carry it proudly to your dinner table and watch those jaws drop!