Roast Fetta-stuffed Chicken
SERVES 6 PREP 30 minutes
COOK 1 hour 35 minutes
+ TOP TIP To fry sage leaves, melt 20g of butter in a frying pan over moderate heat. Add 10 sage leaves; cook for 30 seconds or until golden brown. Drain on paper towel.
1.4kg fresh or frozen thawed whole chicken 1 cup soft fresh breadcrumbs
100g fetta, crumbled
2 bacon rashers, rind removed, chopped 3 green onions, sliced
2 tablespoons chopped sun-dried tomatoes 1 tablespoon chopped sage
2 cloves garlic, crushed
1 tablespoon vegetable or olive oil,
plus 2 tablespoons extra
4 floury potatoes (such as coliban),
500g pumpkin, coarsely chopped
2 tablespoons plain flour
2 cups boiling water
2 large chicken stock cubes
Fried sage leaves, to serve (optional)
Preheat oven to 180ºC/160ºC fan-forced. Place a wire rack in an ovenproof dish. Rinse chicken cavity under cold water; pat dry with paper towel. Pat chicken dry with paper towel.
Combine the breadcrumbs, fetta, bacon, onion, tomato, sage, garlic and oil in a bowl. Spoon breadcrumb mixture into chicken cavity. Using unwaxed white kitchen string, tie legs together. Place chicken on prepared rack; drizzle with half the extra oil. Bake for 1 hour 20 minutes or until golden brown and cooked. Remove from oven. Transfer the chicken on rack to a heatproof plate. Cover with foil; rest for 5 minutes.
Meanwhile, place the potato and pumpkin on an oven tray. Drizzle with remaining extra oil. Bake for 1 hour or until browned and tender.
Drain juices from pan; reserve. Add the butter to pan; melt over moderate heat. Add flour; cook and stir for 1 minute or until thick. Gradually stir in boiling water and crumbled stock cubes until combined. Bring to the boil, stirring. Boil for 5 minutes or until gravy thickens. Stir in the reserved pan juices; gently boil for 5 minutes or until reduced slightly. Serve the chicken with gravy, vegetables and fried sage leaves
(if using, see tip).
BUDGET WINNER $3.25 A SERVE