There’s nothing like a roast chicken to warm you up on a cold autumn evening, and I have always loved mine stuffed, but traditional stuffings are made on bread crumbs which for obvious reasons don’t fit into our paleo lifestyle. I’ve tried a number of different stuffings, including just a simple lemon and herbs, but this stuffing takes the humble roast chicken to an entirely new level.
preparation time: 20 minutes cook time: 1 hour 15 mins serves: 4-6
- 60g ghee or duck fat softened
- 1 bulb of garlic
- olive oil
- 50g coconut oil melted
- 1 brown onion peeled and sliced into rings
- 2 pears, cored, peeled and finely chopped
- 1 ½ cups almond flour
- ¼ cup sage leaves, chopped roughly
- 50g extra ghee melted
- 1 free range or organic 1.8kg chicken
- Preheat the oven to 250°C
- Peel excess skin off of the garlic bulb, and then slice the entire bulb in half. Place in a small oven proof ramekin and drizzle with olive oil. Roast for 20 minutes of until softened and aromatic.
- Allow to cool til able to touch then squeeze each clove of garlic from its skin into a bowl. Mash the garlic together, and then add the ghee or duck fat and season with salt and pepper.
- Melt the coconut oil in a small fry pan over medium heat and add the onion. Sauté until soft, then add the pears. Cook for 5-10 minutes until soft and slightly caramelised, stirring occasionally.
- Place the almond flour, sage, extra ghee, onion and pear mix into a large bowl and combine with a wooden spoon.
- Rinse the chicken and pat dry.
- Slice the thighs vertically 3-4 times on each.
- Loosen then skin covering the breasts and insert the garlic mixture under the skin. Rub any excess on the outside of the breasts and thighs to coat.
- Spoon the stuffing into the cavity of the chicken, packing tightly. Secure the opening with a skewer and tie the legs together.
- Place on a rack in a baking tray and place in oven.
- Cook for 1 hour 15 minutes.
- Remove from the oven and allow to rest for 10 minutes until carving.
- Serve with roasted vegetables and gravy!
Pro tip: use the chicken scraps to cook up a quick and easy bone broth for the week