ROAST CHICKEN WITH PEAR, LEMON AND FENNEL SEED STUFFING
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.