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Chicken with mushroom, leek and bacon stuffing
Chicken with mushroom, leek and bacon stuffing
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Moist, flavorful stuffing enhances this classic roast chicken.
Ingredients:
  • 1.5kg whole fresh chicken
  • 36.40 gm olive oil
  • 20.00 ml fresh thyme leaves
  • 100g button mushrooms, finely chopped
  • 2 bacon rashers, rind removed, finely chopped
  • 1 leek, pale section only, washed, finely chopped
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 40.00 ml chopped fresh continental parsley
  • 1 egg, lightly whisked
Instructions:
  • Preheat the oven to 180°C. In a frying pan over medium-high heat, sauté the mushroom, bacon, and leek in oil until golden, about 5 minutes. Transfer this delicious combination to a heatproof bowl, then mix in the breadcrumbs, parsley, and egg until well combined.
  • Prepare the chicken by cleaning out any fat and giblets. Rinse thoroughly inside and out, then dry with paper towel. Stuff the cavity lightly. Tie the legs with kitchen string and tuck the wings under. Put the chicken in a roasting pan, breast-side up. Drizzle with oil, season with salt, pepper, and thyme.
  • Roast in the oven for 1 1/2 hours until golden and the thickest part of the thigh releases clear juices when pierced with a skewer. Cover with foil, let rest for 10 minutes, then carve and serve.

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