Roast Chicken with Nutty Stuffing Balls

Serves: 4 - 6

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INGREDIENTS

1 Free Range fresh whole chicken

50g butter, melted 

1 tbsp liquid honey

Nutty stuffing:

 6 rashers thin sliced streaky bacon, divided 

1 onion, finely chopped 

1 celery, finely chopped 

1 clove garlic, finely chopped 

3 slice fresh bread, cut into 1cm pieces 

1 orange, grated rind and juice 

3/4 cup FreshLife Walnut Pieces, roughly chopped 

1/2 cup FreshLife Pine Nuts, whole 

2 tbsp fresh thyme, chopped 

2 tbsp fresh rosemary, chopped 

1 eggs, beaten 

salt 

black pepper 

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METHOD

• Preheat the oven to 200°C. Take the chicken out of the fridge and allow it to come to room temperature. 

• Make the nutty stuffing: Finely chop the bacon*. Sauté the chopped bacon in a non-stick skillet until crispy. Drain on a paper towel to remove excess fat. Return the bacon in the same pan, add onion, garlic, and celery to cook together for 2-3 minutes until the vegetables are soft. Leave to cool for 10 minutes. Transfer to a bowl then mix in all other ingredients for the stuffing. 

• Prepare chicken: Rinse the chicken cavity under cold running water. Pat dry with a paper towel inside and out. Spoon 1/3 - 1/2 the stuffing into the chicken cavity. Tie the legs together with unwaxed kitchen string.