Golden Roast Chook & Bacon Stuffing
This is a sneaky and slightly spicy way of pimping your chook so it is always golden brown. The trick is to coat the skin with a layer for golden turmeric, a healthy spice used in curry. Add to that some ground cumin for aroma and roast as per the recipe below. We’ve added a sure-fire stuffing too.
Serves 6
Chicken
1 large chicken
40ml extra virgin olive oil
1 teaspoon cumin
1teaspoon turmeric
Salt
Stuffing
20ml extra virgin olive oil
2 rashers streaky bacon
½ onion, finely diced
250g sourdough breadcrumbs
Zest small lemon
1 tsp thyme leaves
½ teaspoon cumin
1 egg
Salt and Pepper
Preheat the oven to 220°C. Heat the extra virgin olive oil in a heavy-based frying pan over medium heat. Add the bacon, stir, cook for several minutes. Add the onions and cook for several minutes until translucent. In a bowl, add the cooked bacon and onion to the breadcrumbs and mix with the lemon zest, thyme, cumin, egg and season with a little salt and pepper. Stuff into the cavity of the chicken.
Pour the oil over the chicken and then sprinkle evenly with the cumin, turmeric and a little salt. Using clean hands massage in the seasoning. Use butchers string to truss up the legs. Place the chicken on a greased baking dish and place in the middle shelf of the oven. Roast for 20 minutes then reduce heat to 160°C and cook for a further 40 minutes. Remove from the oven, cover with foil and then wrap in a thick towel and allow to rest for 15-20 minutes. Make a gravy with the juices and serve with winter greens and hot potato wedges.
Scroll down for printable recipe.
SHOP THE RECIPE
Golden Chook with Bacon Stuffing
Ingredients
- 1 large free-range chicken
- 40ml extra virgin olive oil
- 1 teaspoon cumin
- 1teaspoon turmeric
- Salt
- 20ml extra virgin olive oil
- 2 rashers streaky bacon
- ½ onion, finely diced
- 250g sourdough breadcrumbs
- Zest small lemon
- 1 tsp thyme leaves
- ½ teaspoon cumin
- 1 egg
- Salt and Pepper
Method
- Preheat the oven to 220°C. Heat the extra virgin olive oil in a heavy-based frying pan over medium heat. Add the bacon, stir, and cook for several minutes. Add the onions and cook for several minutes until translucent. In a bowl, add the cooked bacon and onion to the breadcrumbs and mix with the lemon zest, thyme, cumin, and egg. Season with a little salt and pepper. Stuff into the cavity of the chicken.
- Pour the oil over the chicken and then sprinkle evenly with the cumin, turmeric and a little salt. Using clean hands massage in the seasoning. Use butcher's string to truss up the legs. Place the chicken on a greased baking dish and place on the middle shelf of the oven. Roast for 20 minutes then reduce heat to 160°C and cook for a further 40 minutes. Remove from the oven, cover with foil and then wrap in a thick towel and allow to rest for 15-20 minutes. Make a gravy with the juices and serve with winter greens and hot potato wedges.
