CITRUS ROAST CHICKEN WITH BACON STUFFING

SERVES 6

PREP AND COOK: 2 HOURS

• 2.3kg whole chicken • 1 orange, quartered • 1 tblsp olive oil

• 1 tblsp small fresh

rosemary sprigs

BACON STUFFING

• 2 bacon rashers, rind removed,

chopped

• 1 onion, finely chopped

• 2 cloves garlic, crushed

• 1 tsp finely grated

orange rind

• 1 tblsp chopped fresh rosemary • 700g sliced day-old bread, crusts

removed

• 1 cage-free egg, lightly beaten

• 2 tblsps olive oil

1 To make stuffing, heat a large, lightly oiled non-stick frying pan over a medium to high heat. Add bacon, onion and garlic. Cook, stirring, until onion is soft. Transfer to a large bowl. Add orange rind and rosemary. Season with salt and pepper.

2 Tear bread into coarse crumbs. Add to bacon mixture with egg and half the oil. Mix well.

3 Grease a 50cm-long piece of foil. Place stuffing in the centre. Shape into a 30cm log shape. Fold over foil and twist ends to close. Place on an oven tray.

4 Pat chicken dry with absorbent kitchen paper. Place orange inside cavity. Tie legs together with unwaxed kitchen string. Place in a roasting pan. Rub all over with oil. Season with salt and pepper. Sprinkle with rosemary.

5 Cook in a moderate oven (180°C) for 1 hour and 15 minutes. Place stuffing in oven with chicken. Cook for a further 25 minutes. Chicken is cooked when juices run clear when a skewer is inserted into the thickest part of the thigh. Remove chicken and lightly cover with foil to keep warm.

6 Meanwhile, open foil from around stuffing. Drizzle with remaining oil. Cook for a further 15 minutes, or until golden.

7 Serve chicken with stuffing and gravy, if desired.