INGREDIENTS
SERVES 6 – Preparation 20 mins – Cooking time 75 mins
1.6kg Lilydale Free Range Whole Chicken
50g butter
1 onion, chopped
3 teaspoons fennel seeds
2 cloves garlic, crushed
1 ½ cup fresh sourdough breadcrumbs
½ chopped cup dried pears
2 teaspoons finely grated lemon rind
¼ cup chopped parsley
1 egg, lightly beaten
METHOD
- 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.
- Fill chicken cavity with stuffing and close with toothpicks or skewers. Tie drumsticks together and fold under wings.
- Place chicken on a roasting rack over a large baking dish. Bake in a 190°C preheated oven for 1 hour and 15 minutes, or until cooked through.