This is always a winner with the family – roast chicken with fennel seed stuffing. You can’t go wrong but here’s a way to give it zing and that’s with this knockout stuffing.
Serves 6 Preparation time 20 minutes Cooking time 1 hour 25 minutes
Roast Chicken With Pear, Lemon And Fennel Seed Stuffing
INGREDIENTS
50g butter
1 onion, chopped
3 tspn fennel seeds
2 cloves garlic, crushed
1 1/2 cup fresh sourdough breadcrumbs
1/2 chopped cup dried pears
2 tspn finely grated lemon rind
1/4 cup chopped parsley
1 egg, lightly beaten
1.6kg whole chicken
METHOD
1 Melt the butter in a frying pan over medium high heat and cook the onion until tender, about 7 minutes. Increase heat, add fennel seeds and garlic and cook for a further minute. Remove from heat and transfer onion mixture to bowl. Stir through remaining ingredients. Season with salt and pepper, set aside to cool.
2 Fill chicken cavity with stuffing, close with toothpicks or skewers. Tie drumsticks together and fold under wings.
3 Place chicken on a roasting rack over a large baking dish. Bake in 190C preheated oven for 1 hour and 15 minutes, or until cooked through.
If you like this chicken recipe try the Roast Chicken recipe here.
