Roast Chicken with Bacon and Macadamia Stuffing
Ingredients
- 50 gm unsalted butter
- 1 medium onion, finely chopped
- 6 rashers streaky bacon, chopped
- 2 cloves garlic, finely chopped
- 1 tbsp finely chopped rosemary
- Finely grated zest of ½ lemon
- 150 gm sourdough bread, crusts removed and torn
- 60 gm macadamia nuts
- Sea salt and freshly ground black pepper
- 1 free range chicken (about 1.5kg)
Method
- Preheat oven to 180°C Fan.
- For stuffing, heat butter in a large saucepan over medium heat and cook onion and bacon for 10 minutes until soft. Add garlic, rosemary and lemon zest and cook, stirring for one minute until fragrant, set aside. In a food processor, process bread to coarse crumbs then add to onion mixture along with macadamias, season with salt and pepper and stir to combine; set aside to cool completely.
- Rinse chicken inside and out, pat dry, spoon stuffing mixture into cavity. Tie legs with kitchen string, tuck wings under and place chicken in roasting tin. Rub 1 tablespoon of oil over chicken and season to taste. Roast for 1 hour 45 minutes, or until the internal temperature reaches 65°C. Remove from oven, cover with foil and rest for 15 minutes before serving.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
