1 Hour and 30 minutes
Our founding father, Samuel McWilliam, planted his first vines in the 19th century and ever since, our family has been making great wines for all occasions, driven by a passion to be innovative leaders.
The 660 Reserve Chardonnay is definitely one of our favourites because it has the perfect harmony of gorgeous fruit and the exceptional craftsmanship of our winemakers.
One of the beautiful things about Chardonnay, and particularly our 660 Reserve Chardonnay, is its ability to be enjoyed at a wide range of occasions. The vibrant citrus fruits of this wine make it a refreshing option in summer and amazing with seafood, while the complexity and subtle hints of oak can make it the perfect wine for a winter chicken dish or with charcuterie and cheese.
"This recipe is a slight evolution of Nanna Mc’s. She always made the best roast chicken, which I loved as a kid." Jeff McWilliam
Butterflied roast chicken and side sauces
1 extra large free range chicken (2.5kgs) (ask your butcher to butterfly if you don’t feel confident)
30ml of vegetable oil
Salt and ground black pepper
1 teaspoon baking powder
2 teaspoons of mixed Italian herbs
1 cup flat-leaf parsley leaves
1 cup basil leaves
1 tablespoon minced garlic
2 teaspoons capers, drained
½ cup olive oil
Juice of one lemon
1 long red chilli
1 cup firmly packed continental parsley leaves, chopped
1 cup firmly packed fresh coriander sprigs, chopped
½ tablespoon minced garlic
½ cup extra virgin olive oil
1½ tablespoons red wine vinegar
2 birds eye chillis
4 long red chillis
3 cloves garlic, finely chopped
1 teaspoon paprika
1 teaspoon oregano
1 tablespoon dark brown sugar
¼ cup apple cider vinegar
½ cup extra virgin olive oil
1. Preheat fan forced oven to 220ºC
2. Using sharp kitchen scissors, cut ½ cm either side of the spine all the way along the back of the chicken. Place skin side down and apply firm pressure to breastbone until it is laying flat.
3. Line a baking tray with aluminium foil. Place chicken skin side on a cooling rack and place in the baking tray.
4. Mix salt, pepper, baking powder and herbs in a small bowl and set aside.
5. Drizzle oil over the chicken and gently massage into skin. Then sprinkle herb mixture over the chicken, rubbing it all over
to distribute evenly.
6. Place chicken in oven and cook for 30 minutes per kilo of bird. Chicken is done when the thickest part of the chicken has reached 66ºC and the joint between thigh and body is at least 83ºC. If skin looks too dark, turn temperature down to 200ºC.
7. Remove chicken from oven, cover with aluminium foil to finish cooking for another 10 minutes before cutting into quarters and serving with side sauces and salads.
1. Combine herbs garlic, capers and salt in blender/food processor. Blitz in 2 second increments until all are chopped. Gradually add olive oil and lemon juice in between processing until at desired consistency.
1. Slice chilli down middle, remove seeds and place skin side up in a hot oven for 7 minutes. Then place in a ziplock bag for 10 minutes or until skin has peeled away from flesh. Wear rubber gloves to remove remainder of skin and finely chop.
2. Combine parsley, coriander, garlic and chopped chilli in a blender. Slowly combine wet ingredients to herbs intermittently until well combined. Season.
1. Prepare the chillis as per Step 1 of the chimichurri recipe.
2. Then add chillis, garlic, paprika, oregano, brown sugar, cider vinegar and oil to small saucepan. Gently bring to boil until all sugar has melted and then simmer for 5 minutes
3. Leave to steep in saucepan for one hour and then place in blender and blend to smooth consistency.