2 rashers bacon - most fat removed - diced.
Salt & Pepper
1 tablespoon each of Fresh Oregano & Rosemary.
2 tablespoons of fresh Parsley. Finely diced. You can use 1 tablespoon of mixed herbs if you don't have fresh herbs.
4 cups (approx) of fresh breadcrumbs. Any bread you like. I used Organic Oat Sourdough this time. Put bread in food processor to finely crumb or tear with hands for rough crumbs.
1/2 red onion diced.
1 heaped teaspoon finely diced garlic.
In a bowl beat egg, add all other ingredients, mix well. Place in cavity of chicken, press in tightly to fit all in. You can also gently lift the skin on the breast and place about 1/2 the mixture under the skin if you want.
This time I put all the seasoning in the cavity of the chicken and put 2 rashers of bacon (extra) and some coconut oil under the breast skin.
Then roast your chicken at about 180C-200C for about 1 1/2 hrs to 2 hrs depending on the size of your chicken. I cook mine outside as my B-B-Q has a lid and thermostat. Baste regularly to keep moist and so skin will go a lovely golden brown. I also like to use foil containers, they are cheap to buy and save messy wash up as you just throw them away.
This stuffing recipe is great in any kind of meat. eg. Pocket Steak Roast, Lamb Roll Roast, Pork Roll Roast.
Now cut up your selection of veges to roast, place in foil containers and cook with chicken. Don't forget your greens! I used silverbeet this time, finely sliced, steamed and served with lemon juice and freshly ground pepper. Enjoy your roast!
|Raw chicken with stuffing in cavity and bacon on breast.|
|Sweet potato, carrot, pumpkin.|
|Veges ready to go. Regular potato seasoned with Salt & Pepper.|
|Fresh silverbeet ready to cut up.|