CITRUS ROAST CHICKEN WITH BA­CON STUFF­ING

that's life (Australia) - - Devastating -

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.

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