Roast Chicken with Nut Stuffing

TIME

1 hour plus resting

SERVES

4

CREATED BY

Justine Schofield | Everyday Gourmet

SUMMARY

Featured on Everyday Gourmet with Justine Schofield, this Roast Chicken with Nut Stuffing celebrates the sweet–savoury crunch of Brookfarm’s Roasted Nuts Maple & Pink Lake Salt. Our premium blend of Australian macadamias, almonds and pecans is roasted in macadamia oil, lightly glazed with maple, and finished with delicate pink lake salt, adding irresistible flavour and texture to the stuffing. Combined with fresh herbs, apple, and orange zest, these nuts transform a classic roast into a truly gourmet experience.

These nuts transform a classic roast into a truly gourmet experience.

Ingredients

-1 whole chicken, brought out of fridge 1 hour before cooking

-1 tsp olive oil

-Salt

Stuffing

-20g butter

-1 small onion, finely chopped

-6 sage leaves, chopped

-½ bunch thyme, leave picked

-1 apple, grated

-100g maple and pink lake roasted nuts

-Pinch ground nutmeg

-Zest 1 orange

-1 large handfuls of fresh breadcrumbs

-1 pork and fennel sausage, skin removed

Method

Preheat oven to 180°C.
Melt butter and oil together in a pan and add the onion and herbs. Cook for 5-10 minutes on low until soft.
Place the onions in a bowl along with the sausage meat, remaining ingredients and a pinch of salt and pepper.
Using your hands mix everything together until well combined.
Stuff the chicken. Place the chicken into a roasting pan and drizzle with olive oil. Season with salt and roast for 60-90 minutes until cooked through.
Rest for 20 minutes before carving.