A moist and delicious stuffing gives this traditional roast chook extra-special flavour.
Ingredients
- 1.5kg whole fresh chicken
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme leaves
Mushroom, leek & bacon stuffing
- 1 tablespoon olive oil
- 100g button mushrooms, finely chopped
- 2 bacon rashers, rind removed, finely chopped
- 1 leek, pale section only, washed, finely chopped
- 70g (1 cup) fresh breadcrumbs (made from day-old bread)
- 2 tablespoons chopped fresh continental parsley
- 1 egg, lightly whisked
Method
- Step 1Preheat oven to 180°C. To make the stuffing, heat the oil in a frying pan over medium-high heat. Add the mushroom, bacon and leek and cook, stirring, for 5 minutes or until the bacon and mushroom is golden. Transfer to a heatproof bowl. Add the breadcrumbs, parsley and egg and stir until combined.
- Step 2Remove excess fat and giblets from chicken cavity. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Loosely fill the cavity with stuffing mixture. Use unwaxed white kitchen string to tie the legs together. Tuck wings under. Place chicken, breast-side up in a roasting pan. Drizzle over the oil and season with salt and pepper. Sprinkle with thyme.
- Step 3Roast in oven for 1 1/2 hours or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil. Set aside for 10 minutes to rest before carving. Serve
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2851 kj
Energy
45g
Fat Total
13g
Saturated Fat
2g
Fibre
56g
Protein
256mg
Cholesterol
578.08mg
Sodium
2g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: William Meppem
- Publication: Australian Good Taste
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