Festive Roast Chicken
Serving size: Serves 4
Cuisine type: TraditionalCooking time: More than 1 hour
Course: Main
INGREDIENTS
For the stuffing:
4 rashers bacon, chopped
1 onion chopped
50g macadamia nuts, roughly chopped
¼ cup brandy
2 ½ cups fresh breadcrumbs
zest of half an orange
1 tablespoon chopped thyme
2 tablespoons parsley
1 size 18 chicken
80g softened butter
3 cloves garlic, finely chopped
½ cup verjuice, or white wine
½ cup chicken stock
METHOD
Preheat oven to 200°C. Place bacon in a large heavy-based frying pan. Cook for 2 minutes add onion and continue cooking until bacon is crisp. Add macadamia nuts and cook for a further minute. Add brandy and cook for 30 seconds.
Add remaining ingredients and set aside to cool.
Mix together butter and garlic. Season well. Wash and pat dry the chicken. Trim excess fat. Using your hands, gently separate the skin from the flesh around the breast area. Push the softened butter mixture into this 'pocket'.
Place stuffing into the cavity of the chicken along with any leftover garlic butter. Tie together the legs. Place in medium sized baking dish and cook for 1 ½ hour or until a skewer inserted near the thigh produces clear liquid.
Remove chicken and place on platter. Drain excess fat from baking tray. Place on stove top and add verjuice and chicken juice. Serve with chicken.
Serve with roast potatoes and sauteed celery and asparagus.
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