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Roast chicken with pear and walnut stuffing

  • 0:20 Prep
  • 1:30 Cook
  • 6 Servings


  • 1 (about 1.6kg) whole free-range chicken
  • 1 slice rye bread, cut into 1cm pieces
  • 1 William pear or Packham pear, halved, cored, cut into 1cm pieces
  • 1 small red onion, finely chopped
  • 30g (1/4 cup) walnut halves, coarsely chopped
  • 1 tablespoon chopped fresh sage
  • 1 egg, lightly whisked
  • 60g butter, at room temperature
  • 8 fresh sage leaves
  • 1/4 teaspoon ground cinnamon
  • Mashed potato, to serve
  • Brussels Sprouts, to serve


  • 1
    Rinse the chicken inside and out under cold running water. Pat dry with paper towel.
  • 2
    Combine bread, pear, onion, walnut, chopped sage and egg in a bowl. Season with salt and pepper. Spoon into chicken cavity.
  • 3
    Run your fingers under the skin of the chicken breast to loosen and create a pocket. Press the butter and sage leaves into the pocket. Use unwaxed white kitchen string to tie the legs together.
  • 4
    Preheat oven to 180°C. Place the chicken, breast-side up, in a large roasting pan. Sprinkle with cinnamon. Season with salt and pepper. Cover loosely with foil and roast for 1 hour.
  • 5
    Remove foil from the chicken. Roast for a further 30 minutes or until the chicken is golden and the juices run clear when a skewer is inserted into the thigh. Transfer the chicken to a plate. Cover with foil and set aside for 10 minutes to rest. Cut into pieces and serve with the mash and brussels sprouts.

Source: taste.com.au


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