Wood Fired Clay Baked Chook.


  • 1 organic chicken
  • 100gms Ashgrove Tasmanian Farmhouse Butter
  • One Supreme Smallgoods (Ziggy’s) smoked venison salami
  • 1 cup breadcrumbs (from day old Bruny Island Cheese Company sourdough bread)
  • 1 cup diced onions
  • 2-3 cloves chopped garlic
  • pinch of salt
  • 1 teaspoon ground Diemen Pepper
  • 1 organic chook egg – beaten
  • 1 tablespoon fresh chopped sage
  • bunch of mixed herbs – whatever is at hand
  • drizzle of olive oil and soy sauce
  • 6 slices prosciutto
  • 1 dried lotus leaf (available from Asian stores)
  • Enough (heavily grogged) plastic clay to wrap the chicken plus 2 – 4 potatoes


  • Carefully separate the skin of the chicken from the flesh to create a space – place some decent knobs of butter in several places.
  • Prepare the stuffing by removing the skin from the smoked venison salami and breaking it up.
  • In a blender, mix together the salami meat, breadcrumbs, onions, garlic, salt, pepper, sage, then mix in the beaten egg to bind it all together and stuff this into the chicken cavity.
  • Scatter the herbs over the chook, drizzle with olive oil and soy sauce, and then lay the prosciutto over the top.
  • Pour boiling water over the dried lotus leaf to soften it for folding and then wrap up the chook.
  • Roll out a slab of clay, wrap up the chook and a couple of spuds and seal the edges of the clay.
  • Shove the coals to one side of the wood fire and place the clay packets inside – by this time, the oven temperature should have dropped to about 250 degrees.
  • Let the parcels cook for a couple of hours until the clay has blackened.
  • Crack open the chook parcel and open up the spuds, fill these with cream and grated parmesan cheese and serve with some fresh kale.



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