Roast chicken stuffed with light rye, bacon and parmesan. Photo: Marina Oliphant
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Ingredients
5 slices quality bacon, finely sliced
3 cloves garlic
1/2 onion, finely diced
1/2 vegetable stock cube
1 egg
5 slices sourdough rye, cut into dice, dampened with water and crumbled
1 tbsp oregano
1 tsp celery seeds
80g finely grated parmesan
1 size 16 chicken, organic
4 bay leaves
Salt and pepper
Olive oil
Method
Preheat oven to 220C (200C fan-forced).
In a frying pan over high heat, fry bacon (use oil if lean) for two minutes, add garlic and onion and fry until soft.
In a bowl, crumble stock cube into egg and mix to combine. Add onion mix to bread with oregano, celery seeds, parmesan and egg mix. Combine with your hands.
Fill chicken cavity with stuffing and press in bay leaves. Season chicken with salt, pepper and oil. Roast for one hour and 15 minutes. Rest for 10 minutes before carving.
Drink: chardonnay or verdicchio
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