Roasted Chester with Tropical Fruit Farofa

Name: Roasted Chester with Tropical Fruit Farofa
Prep time: 145 min
Total time: 145 min
Yield: 12 servings
Cuisine: Française
Ingredients: 1 chester bird (approx. 4 kg); 2 tbsp softened butter; 1 tsp ground cloves; 600 ml dry white wine; ½ cup water; Whole cloves, mango slices, kiwi and coconut pieces for garnish; For the farofa:; 2 tbsp butter; 1 onion, grated; 1 garlic clove, crushed; 20 black olives, chopped; 50 g golden raisins; 200 g smoked chester or bacon lardons, diced; 1 carrot, grated; 2 pineapple slices, diced; 1 apple, diced; 250 g cornmeal (farinha de milho); Fresh parsley and chives, salt to taste

By Marie Lefebvre · Updated November 4, 2026

A whole chester bird slow-roasted in white wine with butter and cloves until gloriously golden, served alongside a vibrant tropical farofa packed with pineapple, apple, olives and raisins. This show-stopping festive centerpiece brings together sweet and savory flavors for an unforgettable holiday feast that serves 12.

Prep⏱️ 145 min

Servings👥 12 servings

Difficulty📊 Medium

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🛒 Ingredients

12 servings

1 chester bird (approx. 4 kg)
2 tbsp softened butter
1 tsp ground cloves
600 ml dry white wine
½ cup water
Whole cloves, mango slices, kiwi and coconut pieces for garnish
For the farofa:
2 tbsp butter
1 onion, grated
1 garlic clove, crushed
20 black olives, chopped
50 g golden raisins
200 g smoked chester or bacon lardons, diced
1 carrot, grated
2 pineapple slices, diced
1 apple, diced
250 g cornmeal (farinha de milho)
Fresh parsley and chives, salt to taste

🛍️ Recommended tools

🍗Cocotte en fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🫕Plat à rôtirSee on Amazon →

Amazon affiliate links

Directions

1
Preheat oven to 200 °C (390 °F). Rub the chester all over — inside and out — with softened butter and ground cloves.
2
Place in a large roasting dish, pour over the white wine and water. Cover tightly with aluminum foil and roast for 2 hours.
3
Meanwhile, make the farofa: melt butter in a large skillet over medium heat. Add the grated onion and crushed garlic and cook until lightly golden.
4
Stir in the olives, raisins, diced smoked chester, carrot, pineapple and apple. Cook for 5 minutes, stirring occasionally.
5
Add the cornmeal, stirring continuously until you have a crumbly, dry farofa. Season with salt and fold in the fresh herbs. Set aside.
6
Remove the foil from the chester and return to the oven for 30 more minutes, basting with the pan juices every 10 minutes, until deeply golden.
7
Transfer the chester to a large serving platter, arrange the farofa around it, and garnish with mango slices, kiwi, coconut pieces and whole cloves.

💡 Chef's Tip

For extra crispy skin, raise the oven to 220 °C for the last 10 minutes. Rub the chester with butter and spices the night before and refrigerate for a deeper, more aromatic flavor.