Oat, Onion & Bacon Stuffed Roast Chicken
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Oat, Onion & Bacon Stuffed Roast Chicken
Recipe by Michael Weldon
Serves: 4
Prep Time: 20 mins
Cook Time: 50-60 mins
Ingredients
1 cup Red Tractor creamy oats
2 cups chicken stock
200g streaky bacon, cut into thin slices
1 brown onion, diced
2 garlic cloves, sliced
½ bunch parsley, chopped
½ bunch sage, sliced
1 sprig rosemary, leaves stripped and chopped
1 lemon, zest and juice
50g butter
Coles Sea salt
Coles Black pepper
1 whole chicken, approximately 1.5kg
1 head of fennel, cut into eighths
1 leek, cut into 2cm rounds
Method
In a saucepan over medium-high heat, fry the bacon until crispy. Add in the onion and fry until softened, adding a splash of olive oil if needed. Once softened, add in the garlic and cook for a minute or so. Remove from the saucepan and reserve on a plate.
In the same saucepan, heat the stock until simmering, add in the oats and cook until thickened and hydrated. Add the bacon and onion into the mixture and remove from the heat.
Once cooled slightly, add in the herbs, lemon, butter, a pinch of pepper, and salt to balance. Fully cool.
Preheat an oven to 190°C. Season the cavity of the chicken, then spoon in the stuffing. Tie the legs together to hold in the stuffing. Season the skin of the chicken with sea salt and drizzle with olive oil.
Spread the fennel and leek on the base of a roasting dish. Season with salt and drizzle with olive oil. Place the chicken on top and roast until cooked through, then rest.
Carve and serve with the stuffing spooned out of the cavity and the roasted veggies on the side.
