Quince and Rosemary Glaze Roast Chook
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Step 1: Prepare the stuffing as per the recipe and set aside.
Step 2: Preheat the oven to 200°C.
Step 3: Pat dry the outside and inside of the chook and then tuck the wings under the body.
Step 4: Place a pinch of salt and a small squeeze of lemon in the cavity of the chook.
Step 5: Stuff well with the stuffing already made.
Step 6: In a small bowl mix together the Quince and Rosemary Glaze, and dijon mustard.
Step 7: Place chook in a foil lined baking dish and baste with glaze.
Step 8: Place in the oven and cook at 200°C for 10 minutes, then reduce heat to 180°C.
Step 9: After another 10 minutes of cooking, remove the chook and baste again and then cover with foil and return to oven.
Step 10: After 30 minutes, baste again with a little more glaze or pan juices. Cover the legs with foil and return to the oven for approximately another 15-20 minutes or until burnished on the outside and juices run clear.
Step 11: Rest chook for 20-30 minutes, breast side down before serving.