RECIPE | Roast chicken with hot cross bun stuffing balls
Amazingly, this flavour combination works really well. Roast your own bird, or take the easy route by buying a ready-roasted chicken and stuffing it
29 March 2020 - 00:00
By hilary biller AND Hilary Biller
Image: Christoph Hoffman 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:
- Rub the chicken with oil, season generously and place on a baking tray.
- 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.
- 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.
- 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.
- 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:
- Place the chicken on a baking tray and stuff the cavity with the stuffing.
- Roll remaining stuffing into balls and place around the chicken. Add lemon slices. Drizzle over olive oil.
- Bake at 160°C for 15-20 minutes until stuffing is cooked through, covering with foil if the chicken is drying out.