Roast Chicken with Pear, Lemon & Fennel Seed Stuffing

20 mins Prep
85 mins Cook
6 Serves
  • 1.6kg Lilydale Free Range Whole Chicken
  • 50g butter
  • 1 onion, chopped
  • 3 teaspoons fennel seeds
  • 2 cloves garlic, crushed
  • 1 ½ cup fresh sourdough breadcrumbs
  • ½ chopped cup dried pears
  • 2 teaspoons finely grated lemon rind
  • ¼ cup chopped parsley
  • 1 egg, lightly beaten
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  1. Melt the butter in a frying pan over medium high heat and cook the onion until tender (about 7 minutes). Increase heat, add fennel seeds and garlic, and cook for a further minute. Remove from heat and transfer onion mixture to bowl. Stir through remaining ingredients. Season with salt and pepper. Set aside to cool.
  2. Fill chicken cavity with stuffing and close with toothpicks or skewers. Tie drumsticks together and fold under wings.
  3. Place chicken on a roasting rack over a large baking dish. Bake in a 190°C preheated oven for 1 hour and 15 minutes, or until cooked through.
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