Preparation time is 35minutes
Cook time is 1hours 15minutes
Total time is 1hours 50minutes
Serve is for 6 people
Estimated cost per serve is 6.27 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 2 rashers rindless shortcut bacon, finely chopped
- 70grams unsalted butter, softened
- 2 traditional hot cross buns, cut into 1cm cubes
- 2tablespoons pecans, roughly chopped
- 1/2 punnet thyme
- 2kilograms Woolworths RSPCA Approved whole chicken
- 2 bunches broccolini, steamed
Description
If your household has any hot cross buns left after Easter, give them a new life in this waste-free stuffing, which pairs fruity hot cross buns with bacon, pecans and flavourful aromatics.
Method
Step 1 of 4
Preheat oven to 240°C/220°C fan-forced.
Step 2 of 4
Heat a large frying pan over medium heat. Add onion, garlic, bacon and 50g butter. Cook for 5 minutes or until onion softens. Transfer mixture to a large heatproof bowl. Add bread, pecans and leaves from half of the thyme. Season well and stir until well combined.
Step 3 of 4
Spoon half of the stuffing into chicken cavity. Tie legs together with unwaxed kitchen string and tuck wings under chicken. Rub chicken with remaining butter and season.
Step 4 of 4
Place in a roasting pan. Roast for 1 hour, covering with foil halfway through, or until chicken is golden and juices run clear when thickest part of thigh is pierced with a skewer. Cover chicken loosely with foil. Set aside for 15 minutes to rest. Meanwhile, add remaining stuffing to a lined baking tray. Bake for 10 minutes or until golden. Serve chicken with stuffing, broccolini and topped with remaining thyme sprigs.
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