Golden Roast Chook with Bacon Stuffing

Golden Chook with Bacon Stuffing

Golden Chook with Bacon Stuffing

Servings: 6
Author: Richard Cornish
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.

Ingredients

Chicken
  • 1 large free-range 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

Method

  1. 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.
  2. 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.