TV chef Ed Halmagyi has crafted a delicious new offering that makes Christmas day a breeze. No long cooking, no need to stress - simple, delicious and perfect every time.
Preheat oven to 200 degrees celsius. Pat the chicken thoroughly with kitchen paper, then set aside. Fry the bacon pieces in a medium saucepan over a moderate heat for 5 minutes, until well-browned. Add the onion and 1 Tbsp olive oil and cook briefly. Mix in the garlic, cook for 1 minute, then remove from the heat. Stir in the breadcrumbs, parsley and egg, then season with salt and pepper. Set aside
Season the chicken generously with celery salt and rub with 1 Tbsp olive oil. Push the stuffing mixture into the chicken cavity, then secure with a bamboo skewer.
Place the chicken on a wire rack over a roasting pan and bake for 20 minutes. Reduce the heat to 180 degrees celsius then bake for a further hour and 10 minutes, basting occasionally with the remaining olive oil, until juices run clear if pierced at the hip. Cover, then set aside for 10 minutes to rest before carving and garnishing with additional pistachios and cherries.
Leftover chicken? Combine witlof, radicchio, basil, red onion, mixed heirloom tomatoes and small croutons in a large bowl and toss well. Add shredded chicken and crumbled stuffing, then dress with cider vinegar and olive oil, for a light Boxing day lunch.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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For more recipes head to Easy Christmas.
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