RECIPE | Roast chicken with hot cross bun stuffing balls

Serves: 6-8

Ingredients:

1 x 1.5kg fresh chicken

Olive oil

Salt and freshly ground black pepper

Lemon slices

Fresh herbs like thyme and rosemary - or use a sprinkling of dried herbs

Stuffing:

6 hot cross buns, preferably dry and stale, broken into pieces

60ml (¼ cup) butter

1 large onion, finely chopped

1-2 cloves of garlic, crushed

1 large Granny Smith apple, grated with skin on

15ml (1 tbsp) fresh sage, chopped

Finely grated rind and juice of 1 lemon

1 large egg, lightly beaten

Salt and freshly ground black pepper

Method:

1. Rub the chicken with oil, season generously and place on a baking tray. 
2. Place the hot cross bun pieces into the food processor. If too fresh and soft, place on a baking tray and dry out in preheated oven of 140ºC for 20 minutes, taking care not to burn them. Then place in a food processor and process until you have crumbs and set aside.
3. Preheat the butter in a pan, add a splash of olive oil. Fry the onion and garlic over a gentle heat until softened. Add the grated apple and fry with the sage until softened. Add the lemon rind and juice. Remove and place in a bowl to cool down before adding egg and seasoning.
4. Spoon some of the stuffing into the cavity of the chicken and shape the remaining stuffing into balls and place around the chicken. Add the lemon slices and herbs.
5. Roast in a preheated oven of 180ºC for 60-70 minutes. Pierce the thigh with a fork and if the juice runs clear the chicken is ready.

If you're using a ready-cooked chicken:

1. Place the chicken on a baking tray and stuff the cavity with the stuffing.
2. Roll remaining stuffing into balls and place around the chicken. Add lemon slices. Drizzle over olive oil.
3. Bake at 160°C for 15-20 minutes until stuffing is cooked through, covering with foil if the chicken is drying out.