Roast Chicken with Fennel Stuffing

bowl Serves 4-5

Ingredients

  • 1 bulb Fennel
  • 4 rashers Streaky Bacon
  • 1 Onion, peeled and finely chopped
  • 2 cloves Garlic, chopped and crushed
  • 1 Tbsp Olive Oil
  • 2 cups fresh Breadcrumbs
  • finely grated zest of 1 Lemon
  • salt and freshly ground black pepper
  • 1 Egg, lightly whisked
  • size 16 Chicken
  • 25g Butter, softened
  • salt to taste
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How to Zest, Peel and Segment Citrus

Method

  • Preheat the oven to 180ºC. Trim and discard the feathery leaves from the fennel and finely chop the bulb. Finely chop the bacon and place it in a frypan with the fennel, onion, garlic and olive oil. Gently cook until the fennel and onion are tender. Set aside to cool slightly.

  • Place the breadcrumbs and lemon zest in a bowl and season with the salt and pepper.

  • Mix in the fennel and bacon mixture and then the egg.

  • Rinse the chicken inside and out and pat it dry with paper towels. Stuff the cavity with the fennel stuffing and secure with a skewer. Draw the legs together and tie with string. Rub the chicken skin with the butter and season with the salt.

  • Place the chicken in a roasting pan, breast side up, and roast in the preheated oven for 1½ hours, or until the juices run clear when it is pierced with a skewer. Turn the chicken over after the first 30 minutes and then again after 1 hour. Rest for 15 minutes before serving. Serve the chicken with roasted vegetables.

  • Courtesy of Food Magazine. Recipe by Helen Jackson. Photography by Shaun Cato-Symonds.

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