South Burnett Times - - NEWS -

S Serves ( Prepa­ra­tion 20 MINs C Cook­ing 1 Hr 25 MINs


• 50g but­ter • 1 onion, chopped • 3 tea­spoons fen­nel seeds • 2 cloves gar­lic, crushed • 1 ½ cup fresh sour­dough

bread­crumbs • ½ chopped cup dried pears • 2 tea­spoons finely grated

lemon rind • ¼ cup chopped pars­ley • 1 egg, lightly beaten • 1.6kg Li­ly­dale whole chicken


1. Melt the but­ter in a fry­ing pan over medium high heat and cook the onion un­til ten­der (about 7 min­utes). In­crease heat, add fen­nel seeds and gar­lic, and cook for a fur­ther minute. Re­move from heat and trans­fer onion mix­ture to bowl. Stir through re­main­ing in­gre­di­ents. Sea­son with salt and pep­per. Set aside to cool.

2. Fill chicken cav­ity with stuff­ing and close with tooth­picks or skew­ers. Tie drum­sticks to­gether and fold un­der wings.

3. Place chicken on a roast­ing rack over a large bak­ing dish. Bake in a 190°C pre­heated oven for 1 hour and 15 min­utes, or un­til cooked through.

Li­ly­dale are free range chick­ens that are pro­duced as a high qual­ity, great tast­ing prod­uct. The chick­ens are raised and tended to by farm­ers who en­sure they are fed a nu­tri­tious diet and take pride in the wel­fare of the chick­ens.

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