Roast Chicken with mouth watering stuffing

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


  1. Preheat the oven to 250°C
  2. 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.
  3. 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.
  4. 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.
  5. Place the almond flour, sage, extra ghee, onion and pear mix into a large bowl and combine with a wooden spoon.
  6. Rinse the chicken and pat dry.
  7. Slice the thighs vertically 3-4 times on each.
  8. 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.
  9. Spoon the stuffing into the cavity of the chicken, packing tightly.  Secure the opening with a skewer and tie the legs together.
  10. Place on a rack in a baking tray and place in oven.
  11. Cook for 1 hour 15 minutes.
  12. Remove from the oven and allow to rest for 10 minutes until carving.
  13. Serve with roasted vegetables and gravy!

Pro tip: use the chicken scraps to cook up a quick and easy bone broth for the week


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