Roast Chicken with Fennel Stuffing
- 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
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.