Perfect Roast Chicken with Hazelnut & Herb Stuffing

You'll need

1 x 2kg free range Chicken

Squeeze lemon juice to taste

80ml Extra Virgin Olive Oil to taste

Sea salt

100ml Verjuice

Handful thyme sprigs to serve

Hazelnut & Herb Stuffing

1/4 cup hazelnut

40g traditionally smoked belly bacon rind removed

2 chicken livers

1/4 cup Extra Virgin Olive Oil plus extra if needed

2 onions finely chopped

1 small handful thyme leaves

1 small handful fresh rosemary leaves

2 garlic cloves finely chopped

1 cup breadcrumbs

1/4 cup morello cherries.


1. Take chook out of the refrigerator one hour before cooking.

2. To prepare the stuffing, preheat a fan-forced oven to 180°C.

3. Place the hazelnuts on a baking tray and roast for 6 to 8 minutes or until golden, checking them frequently to make sure they don’t burn. Immediately wrap In a clean tea towel and rub to remove the skins. Shake the hazelnuts in a sieve to get rid of the skins, then set aside to cool.