Roast Chicken With Bacon Sage Stuffing

Name: Roast Chicken With Bacon Sage Stuffing
Total time: 90 min
Ingredients: 1.6 kg free-range chicken; Sea salt; 1/2 lemon; 7-8 fresh sage leaves; 1 tablespoon coconut oil; 1/2 teaspoon paprika; 1/2 teaspoon turmeric; 1 teaspoon butter (ghee, coconut oil or olive oil can also be used); 6-7 rashers bacon (diced); 1 large leek (pale and light green part, diced finely); 1 1/3 cup mixed nuts (or seeds; macadamia, almonds, pecans and pumpkin seeds); Zest of 1 lemon; 3 cloves garlic; 2 anchovies (optional but amazing, not fishy at all); 10 fresh sage leaves; Generous pinch of salt; 1/4 cup tapioca flour (arrowroot, rice, potato or buckwheat flour could also be used); A few extra sage leaves (for garnish)

www.cookedandloved.com

This whole roast chicken features delicious sage stuffing with bacon, leeks and nuts. Perfect for a Christmas Thanksgiving or Sunday Roast.

View full recipe on www.cookedandloved.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cookedandloved.com.

Share this recipe:

Ingredients

1.6 kg free-range chicken
Sea salt
1/2 lemon
7-8 fresh sage leaves
1 tablespoon coconut oil
1/2 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon butter (ghee, coconut oil or olive oil can also be used)
6-7 rashers bacon (diced)
1 large leek (pale and light green part, diced finely)
1 1/3 cup mixed nuts (or seeds; macadamia, almonds, pecans and pumpkin seeds)
Zest of 1 lemon
3 cloves garlic
2 anchovies (optional but amazing, not fishy at all)
10 fresh sage leaves
Generous pinch of salt
1/4 cup tapioca flour (arrowroot, rice, potato or buckwheat flour could also be used)
A few extra sage leaves (for garnish)