Roast chicken with pear & walnut stuffing

Recipe: Roast chicken with pear & walnut stuffing


  • 1 (about 1.6kg) whole free-range chicken
  • 1 slice rye bread, cut into 1cm pieces
  • 1 William or Packham pear, halved, cored, cut into 1cm pieces
  • 1 small red onion, finely chopped
  • 30g (1/4 cup) walnut halves, coarsely chopped
  • 1 tbs chopped fresh sage
  • 1 egg, lightly whisked
  • 60g butter, at room temperature
  • 8 fresh sage leaves
  • 1/4 tsp ground cinnamon
  • Potato & Pumpkin Horseradish Mash (see related recipe), to serve
  • Brussels Sprouts with Almonds (see related recipe), to serve


  1. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Combine bread, pear, onion, walnut, chopped sage and egg in a bowl.
  2. Season with salt and pepper. Spoon into chicken cavity. Run your fingers under the skin of the chicken breast to loosen and create a pocket.
  3. Press the butter and sage leaves into the pocket. Use unwaxed white kitchen string to tie the legs together. Preheat oven to 180°C.
  4. Place the chicken, breast-side up, in a large roasting pan. Sprinkle with cinnamon. Season with salt and pepper. Cover loosely with foil and roast for 1 hour.
  5. Remove foil from the chicken. Roast for a further 30 minutes or until the chicken is golden and the juices run clear when a skewer is inserted into the thigh.
  6. Transfer the chicken to a plate. Cover with foil and set aside for 10 minutes to rest.
  7. Cut into pieces and serve with the mash and brussels sprouts.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)