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Ingredients
1 large chicken
½ brown onion
1 clove of garlic, crushed
2 cup bread crusts (cut from the sliced bread used in the sauce)
1 cup of mixed nuts (dry roasted and crushed)
1 egg
¼ cup of fresh sage, finely chopped
½ kg small sausages (chipolatas)
300g bacon, cut into 4cm wide strips
Olive oil
50 g un-salted butter
Salt and pepper
Method
Take the chicken and loosen the skin on the breast with your fingers then slide the butter in between the skin and the flesh, drizzle with olive oil and baste with salt and pepper.
In your food processor blend the bread crusts until they are chunky breadcrumbs then add the nuts, onion, garlic, sage and egg and pulse until all combined.
Stuff this mixture into the chicken cavity and tie the legs together, any leftover stuffing mix roll into balls.
Wrap the sausages with the bacon and secure with a toothpick.
Pre-heat the oven to 200oC and roast the chicken for 45 minutes.
Place the wrapped sausages and rolled stuffing balls around the chicken and roast for a further 20 minutes.
Serve with steamed greens and roast garlic bread sauce.
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