Wednesday, November 4, 2015

Roast Chicken with Bacon and Fresh Herb Stuffing

I've said this a few times but nothing beats a home-cooked roast chicken......... tonight was one of those nights where I just wanted something "Plain Jane" yet full of flavour.  Walking through the supermarket I spotted a bargain.  A whole "chook'' and at a brilliant per kilogram price it was impossible to walk past (Coles have them on special this week for those in Melbourne).

There's really not much to talk about when cooking roast chicken.  You clean it, season it, stuff it (if you wish) and then put it in the oven to roast away.  One good thing about roast chicken is that it does not take as long to cook as the red meat roasts making a mid week roast very possible to organize.

I usually make a Sage and Onion Stuffing but thought I would go for a different spin on the stuffing. This flavour packed bread mix full of fresh herbs (a mixture of what I had on hand) and everyone's favourite bacon scented the chicken meat delicately.

Roast Chicken with Bacon and Fresh Herb Stuffing

Serves: 8

1.6 kilogram whole chicken
6 slices wholegrain bread
2 onions, peeled and finely diced
2 teaspoons garlic, crushed
120 grams bacon, all visible fat removed
1 teaspoon freshly ground black pepper
4 tablespoons fresh herbs mixed (rosemary, sage, oregano, parsley, marjoram)
1 egg, lightly beaten
extra fresh ground black pepper for seasoning
1/2 - 1 cup water

Preheat oven to 180 degrees Celsius.

Prepare a baking tray with a cooking rack inside.

Clean chicken in cold water, removing any additional skin/fat and inners. Remove from water and drain. Place on workbench and pat chicken skin dry using paper towel also wipe out chicken cavity of any extra water.

Spray a large frying pan with cooking spray and heat over medium heat. Add onion, garlic and bacon, cook stirring for 10 minutes or until onion is softened and bacon starting to brown. Set aside and cool.

Using a food processor make breadcrumbs using the bread. Pour into large bowl. Add onion mix and mixed herbs. Mix to combine. Add egg and mix to bind together.

Place stuffing mixture into cavity of chicken. Pushing in firmly to ensure it stays put. Tie legs together if you wish with cooking string.

Season the outside of the whole chicken with salt and pepper.

Place chicken on the cooking rack in the baking dish. Put water in bottom of baking tray filling until base is covered. Cook in the oven for 1 hour or until cooked to your liking and juices run clear.

Serve with your favourite vegetables and gravy if desired.


Carole said...

Hi Jo, this is great. I would love you to stop by Food on Friday: Chicken over at Carole's Chatter to add this to the recipe collection! Cheers!

Jo said...

Thanks Carole - I appreciate you taking the time to supply some feedback :)

I will definitely pop over and see you at Carole's Chatter. Take care x