An old school festive recipe with a twist! You’ll be wanting to eat the absolutely delicious macadamia and pancetta stuffing by the bucket load. Can’t wait to see who gives this a go this Christmas!!
Prep time: 20 minutes
Cook time: 45 minutes
Serves: 6 People
- Prep time: 20 minutes
- Cook time: 45 minutes
- Total time: 1 hour 5 minutes
- Serves: 6 People
- 1 Deboned chook
- 250 g Pancetta, (or bacon)
- 1 Onion, (red or brown)
- 250 g Macadamias
- 1 Lemon
- 1 bunch Thyme
- Olive oil
Preheat oven to 180C.
Dice up 250g of pancetta and put in pot on stove on low heat to render down.
Dice up onion and add into pot on top (don’t mix it through yet).
Add 250g macadamias, zest of 1 lemon, heaped tablespoon of thyme leaves and a heaped teaspoon of salt into food processor/blender.
Blitz into a crumb (don’t over blitz to a paste).
After 10 mins on low heat, mix the onions through the pancetta.
Cut your chicken wings off your deboned chook.
Once onions have been cooking for 15 mins total (should be nicely sweated down), remove from heat and combine with macadamia mix.
Add juice of one lemon and give a good mix!
Give it a taste and make sure there is enough salt and acidity.
Lay chook out and generously cover the inside with stuffing.
Pat stuffing down so its evenly spread out.
Clean hands before you roll so the outside isn’t covered with stuffing.
Roll your chicken up really nice and tightly to half way. Then turn the chook and roll the other half into the first half.
Then flip the chicken over so it is breast side up.
Then truss up the chicken (recommend watching the IGTV on how to do this).
Carefully transfer it to the roasting dish with baking paper in it.
Drizzle with some olive and rub over the skin.
Pop into the oven on 180C. Ours took 45 mins but this may vary depending on the size of your chook.
Give at least 15 mins to rest.
After it has rested, transfer onto your chopping board.
Cut off string.
Cut chicken into slices and enjoy!