Chicken with mushroom, leek and bacon stuffing

Chicken with mushroom, leek and bacon stuffing

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A moist and delicious stuffing gives this traditional roast chook extra-special flavour.

The ingredient of Chicken with mushroom, leek and bacon stuffing

  1. 1.5kg whole fresh chicken
  2. 1 tablespoon olive oil
  3. 1 tablespoon fresh thyme leaves
  4. 1 tablespoon olive oil
  5. 100g button mushrooms, finely chopped
  6. 2 bacon rashers, rind removed, finely chopped
  7. 1 leek, pale section only, washed, finely chopped
  8. 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  9. 2 tablespoons chopped fresh continental parsley
  10. 1 egg, lightly whisked

The instruction how to make Chicken with mushroom, leek and bacon stuffing

  1. Preheat oven to 180u00b0C. To make the stuffing, heat the oil in a frying pan over medium-high heat. Add the mushroom, bacon and leek and cook, stirring, for 5 minutes or until the bacon and mushroom is golden. Transfer to a heatproof bowl. Add the breadcrumbs, parsley and egg and stir until combined.
  2. Remove excess fat and giblets from chicken cavity. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Loosely fill the cavity with stuffing mixture. Use unwaxed white kitchen string to tie the legs together. Tuck wings under. Place chicken, breast-side up in a roasting pan. Drizzle over the oil and season with salt and pepper. Sprinkle with thyme.
  3. Roast in oven for 1 1/2 hours or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil. Set aside for 10 minutes to rest before carving. Serve

Nutritions of Chicken with mushroom, leek and bacon stuffing

fatContent: 681.389 calories
saturatedFatContent: 45 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 56 grams protein
sodiumContent: 256 milligrams cholesterol

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