|
Roast Thyme Chicken with Gluten Free Leak & Bacon Stuffing
By Jaime Rose Fronzek
Ingredients *choose organic ingredients where you can
ingredients
1.5kg whole fresh chicken (preferably organic)
1 tbsp olive oil
2tbsp thyme leaves
Stuffing
1 tbsp olive oil
2 cloves of garlic, crushed
1 leek, white section only, finely chopped
3 bacon rashers, rind removed and chopped roughly
1 cup breadcrumbs (made from rice crumbs or day old gluten-free bread)
2 tbsp fresh parsley, roughly chopped
1 egg, lightly beaten
Salt & pepper
Method
- Preheat oven to 180 degrees C.
- To make the stuffing, heat the oil in a frying pan over a medium heat, add the garlic, leeks and bacon and cook, stirring for 5 minutes until the leek is soft and the bacon is golden.
- Transfer to a heat-proof bowl. Add the breadcrumbs, parsley and egg. Stir well to combine.
- To prepare the chicken, cut off any excess fat and giblets from the chicken cavity. Rinse the whole chicken including the inside, under cold water and drain. Pat dry with paper towels.
- Fill the cavity with the prepared stuffing then tie the legs together with white kitchen string.
- Place the chicken breast-side up on a roasting pan and tuck the wings under. Drizzle with oil and massage into the skin. Season with salt and pepper, then sprinkle with the thyme.
- Roast in the oven for 1½ hours, or until the juices run clear when the thickest part of the chicken is pierced with a skewer.
- Allow to sit and rest for 10mins before carving.
- Serve with roast vegetables and some steamed vegetables.
Serves 4
|
