Roasted Chicken stuffed with Bacon and Herbs Recipe:
Perfect roasted Chicken stuffed with prime bacon and herbs, delicious, golden and juicy.
Christmas isn’t really a festival we celebrate at home, but since I studied at a convent the festival has been special to me. The festive spirit at the school was brought home and to keep up our excitement mom would always make sure to make the day special in her own little way. Cakes, special dinner and the following day we’d always wake up with little presents under our pillow.
I did look under my pillow this morning, but alas where to get the thoughtful gesture of a mom. I guess it took me long to realise this but I guess it was that gesture that was special not the gift, but I am sure I didn’t think that way back then.
That little tale hopefully explains how Christmas excites me so much and also why I go all out and make the most of this occasion to eat (cook) extensive, delicious meals. A lavish baked turkey, or pork or even a chicken is central to the dinners this day and so keeping up with my festive mood I baked an entire chicken stuffed with prime bacon. Baking a whole bird doesn’t take a genius but what’s tricky is to have a perfectly cooked, golden, juicy chicken out of the oven. The mystery is indeed solved here in this recipe for Baked Chicken stuffed with Bacon and Herbs that you don’t really need to wait until next Christmas to bake, just treat yourself anyday.
Ingredients (Serves 4):
- 1 whole 800 gms Chicken, dressed with skin on and neck removed
- 1 medium red onion, quartered
- 4-5 small potatoes, halved along with the skin
- 100 gms prime bacon, chopped
- 2 med spring onion, bulb quartered and greens chopped
- 7-8 cloves of garlic (or less if you don’t like ‘em)
- 2 tbsp bread crumbs
- 3-4 tbsp butter
- 1 tbsp Olive oil
- Rosemary leaves
- Parsley to dress.
For the gravy (optional):
- 1 tsp butter
- 1 tsp plain flour
- ½ cup chicken stock
- ½ cup wine (red or white is your choice, I used the French pink Rose’)
- Rinse the chicken (even the cavity) under cold running water a night before, rub the entire chicken both on the inside and the outside with some salt and butter (or olive oil). Cover and keep in the refrigerator, take it out and leave in the room temperature at least ½ an hour before ready to bake.
- Preheat the oven at 180OC.
- Mix the bread crumbs, chopped spring onion greens, bacon, half of the garlic (do chop or crush) together along with some salt and pepper. Infact you may blitz it in the processor together one or two times. Do garnish with some parsley and keep aside.
- Now stuff the stomach of the chicken with the above filling from the neck hole and seal it with skewer (even a tooth pick works), also seal the stomach end by covering over with the skin and tying the legs with a cotton kitchen string.
- Carefully lift this stuffed chicken onto the roasting dish. Tuck in the potatoes, quartered onions, and remaining garlic cloves under and along the side of the chicken. Sprinkle the entire stuffing if you are left with any over and around the chicken.
- Drizzle the olive oil all over the chicken and the veggies. Rub the top of the chicken generously with butter followed with a sprinkle of salt all over the chicken & veggies (coarse rock salt is preferred).
- Sprinkle rosemary leaves all over and cook in the oven at 180OC for one hour (turn the setting to grill for the last 10-15 mins to get the perfect colour) or until the chicken is nicely golden-browned on the top and completely cooked through.
- Do baste the chicken with its own juices (you’ll find enough at the base of the roasting tin every time you pull it out) twice in between
- Once done, lift the chicken onto a cutting board or serving tray and nicely cover up with aluminium foil, arrange the veggies around it too.
- To make the gravy, place the same roasting dish on a medium flame, add butter, followed by the flour and fry for 30 secs. Then pour the wine and chicken stock ad bring to a soft boil and cook on low flame for 2-3 mins till it thickens, train and serve along with the roasted chicken.
Dos and Don’ts:
- Do not overcook the chicken for you sure do not want a de-hydrated meat at the end. Basting
- Mix herbs of your own choice to the filling and the roast.