Porcini, pork and fennel stuffed chickens

Recipe & food styling: Bernadette Hogg Photo: Manja Wachsmuth

Serves: 10-12

Stuffing

■ 15g dried porcini mushrooms

■ 1 cup boiling water

■ 500g pure pork sausages, casings removed

■ 50g butter

■ 2 medium onions, finely chopped

■ 3 cloves garlic, finely chopped

■ 2 fennel bulbs, finely chopped, including 2 tbsp of chopped fronds

■ 2 tbsp chopped fresh herbs (such as parsley, rosemary, sage, thyme)

■ 2 tsp fennel seeds, lightly toasted and crushed

■ 350g stale sourdough bread, hard crusts removed, roughly chopped into small cubes

■ 1 egg, lightly beaten

Chickens

■ 3 x size 16 chickens, patted dry inside and out

■ 1⁄3 cup olive oil

■ 1 lemon, juiced

To make the stuffing, cover the mushrooms with the boiling water and stand for 45 minutes. Drain, reserving the liquid, chop and set aside. Heat a large non-stick pan over medium heat (with a little oil if needed), and cook the sausage meat, breaking up lumps. Remove to a large bowl. Add the butter to the pan and saute´ the onions, garlic, and the fennel bulb and fronds until the onion is soft and transparent.

Add the herbs, fennel seeds and mushrooms, stirring for several minutes. Transfer the mixture to the bowl with the sausage, and add the bread, egg and 1-2 tablespoons of the mushroom soaking liquid. Season to taste and mix well.

For the chickens, heat the oven to 190C. Divide the stuffing between the chicken cavities. Fold the wings back and tuck under, and tie the legs together.

Place the chickens on a rack over a large baking pan. Rub the skins with oil, reserving any left over, and season with salt and pepper.

Cover the breasts with a small piece of foil, add a cup of water to the pan and roast for 40 minutes. Discard the foil, brush any remaining oil over the chickens, and drizzle with lemon juice. Roast for a further 50 minutes or until the juices run clear. Stand, covered, with foil for 25 minutes before carving. Makes enough stuffing for three size 16 chickens or 1 medium turkey.

Note: The stuffing can be made the day before it is needed, but do not stuff the chickens until ready to roast.