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
- 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.
- 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.
- Press the butter and sage leaves into the pocket. Use unwaxed white kitchen string to tie the legs together. Preheat oven to 180°C.
- 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.
- 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.
- Transfer the chicken to a plate. Cover with foil and set aside for 10 minutes to rest.
- Cut into pieces and serve with the mash and brussels sprouts.
Number of servings (yield): 4
Meal type: brunch
Culinary tradition: USA (General)