CITRUS ROAST CHICKEN WITH BACON STUFFING
PREP AND COOK: 2 HOURS
• 2.3kg whole chicken • 1 orange, quartered • 1 tblsp olive oil
• 1 tblsp small fresh
• 2 bacon rashers, rind removed,
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 tsp finely grated
• 1 tblsp chopped fresh rosemary • 700g sliced day-old bread, crusts
• 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.