Roast Chicken with Bacon, Herb & Nut Stuffing

Photo of Roast Chicken with Bacon, Herb & Nut Stuffing Continental Recipe Ideas May Tuesday 03, 2011
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Preparation Time
Preparation Time 25
Cooking Time
Cooking Time 60

Try this recipe for a deliciously seasoned roast chook that’s juicy in the middle with a crispy golden skin! Serve with steaming roast vegetables for a winning dinner.

Ingredients

  • 2 teaspoons sunflower oil
  • 100g diced bacon
  • 1 large onion, finely diced
  • 2 cloves garlic, crushed
  • 2 tablespoons shredded sage leaves
  • 3 tablespoons toasted nuts, such as pine nuts, walnuts or slivered almonds
  • 2 tablespoons chopped parsley
  • 2 cups fresh breadcrumbs
  • 1 egg
  • 1 x 1.6kg whole chicken
  • 6 small potatoes, peeled and cut in half
  • 3 carrots, peeled and chopped
  • 450g pumpkin, peeled and chopped
  • 1 packet Continental Cook-in-Bag Classic Roast Chicken with Vegetables Recipes Base

Instructions

  1. Preheat oven to 180°C.
  2. Heat oil in frying pan and fry bacon until crisp and golden.
  3. Lower the heat and add onion and garlic and cook until soft.
  4. Add sage, remove from heat and allow to cool.
  5. Combine in a large bowl with nuts, parsley, breadcrumbs and egg, mix well then stuff into the cavity of the chicken.
  6. Place chicken and vegetables into roasting bag, add Recipe Base and close bag using included tie.
  7. Gently rotate bag to coat evenly.
  8. Place on a baking tray, pierce top of bag 4-5 times with a skewer to vent and roast for 1 hour or until cooked.

    Hint: For a crispier skin, open the bag 15 minutes before the end of cooking.

 

Cook in Bag Roast Chicken Recipe
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