Mushroom, Leek & Bacon Stuffed Chicken

 

This whole chicken stuffed with mushroom, leeks, bacon and thyme makes a delicious family roast for lazy weekend days.

 

 

Ingredients

 

1 Whole chicken

1 tablespoon olive oil

100 gram Button mushrooms, finely chopped

2 Bacon rashers, rind removed, finely chopped

1 Leek, finely chopped

1 Fresh breadcrumbs

1 tablespoon Chopped fresh thyme

1 Egg, lightly whisked

1 KNORR Roast Chicken Gravy

 

 

Instructions

 

1.Preheat oven to 180°C.

2.To make the stuffing, heat the oil in a frying pan over medium-high heat.

3.Add the mushroom, bacon and leek and cook, stirring, for 5 minutes or until the bacon and mushroom is golden.

4.Transfer to a heatproof bowl.

5.Add the breadcrumbs, thyme, egg and KNORR Roast Chicken Gravy powder, and stir until combined.

6.Loosely fill the chicken cavity with the stuffing.

7.Place chicken in a roasting pan and drizzle a little oil over it.

8.Season with salt and pepper.

9.Sprinkle with thyme.

10.Roast chicken for 1½ hours at 180°C, until succulent and golden brown.