In Home Chefs Club, Recipes

Serves:  4

Preparation Time:  20 minutes

Cooking Time:  1 hour 15 minutes


2 Tbsp butter

1 onion, finely chopped

2 cloves garlic, finely chopped

200g diced bacon

10g sage leaves, roughly chopped

80g dried cranberries

1 orange

1 cup sourdough, cut into small cubes



1 chicken

Olive oil



2 cups chicken stock

Roasted baby carrots

Steamed tender stem broccoli


Melt the butter in a pan over a medium heat. Add the onion and sauté for 5 minutes.

Add the garlic, bacon and sage. Sauté until the bacon has rendered.

Add the cranberries and the juice of 1 orange. Remove from the heat and toss through the breadcrumbs. Season with salt and pepper to taste.

All the stuffing to cool to room temperature.

Preheat the oven to 180C.

Pat the chicken with paper towel inside and outside out to dry it. Insert your cooled stuffing into the chickens cavity, and tie it’s legs together with string.

Drizzle some olive oil over the chicken with a generous pinch of salt and pepper, and rub it in.

Place the chicken on a roasting tray and pour in the chicken stock.

Roast for 1 hour 15 minutes, or until cooked through. After 30 minutes, start basting the chicken with the pan juices every 20 minutes.

Allow to rest for 10 minutes before carving.

Serve the carved chicken with the stuffing on the side, along with roasted baby carrots and tender stem broccoli.

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