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Roast chicken with old fashioned bread stuffing

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Cooking time


  • 1kg chicken
  • Spray extra virgin olive oil
  • Salt

For the bread stuffing

  • 150g day-old bread, crust on and broken into small pieces
  • 60g finely chopped onion
  • 1tbsp each of roughly chopped fresh parsley, rosemary and thyme
  • 1tsp ground nutmeg
  • Finely grated zest of one small orange
  • 1 egg


  1. Wipe out the inside of the chicken, mix all the stuffing ingredients together, put inside the gut cavity and push firmly. (Do not over-fill as it will burst out during cooking.) Tie or skewer the legs around the opening to secure closure. Spray with oil.
  2. Put the chicken on its back onto a cooking rack then into a baking dish. Sprinkle with salt and cook at 180ºC for 50 minutes. Internal temperature of chicken must be at least 75ºC. Baste the chicken with the drippings, twice for maximum effect.
  3. Remove from the oven, rest for 5 minutes, cut into quarters and serve with vegetables or salad of your choice.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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