Walnut, butternut and sourdough stuffed chicken
Butternut two-ways is the hero of this roast worthy of any special occasion.
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.astralchicken.com.
Cooking tools:
- Microplane
- Kitchen scale
- Citrus press
- Roasting pan
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Oven
- Stove
Ingredients
- 500g butternut cubes
- 3 Tbsp (45ml) olive oil
- 1 onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 2 tsp (10ml) dried thyme leaves
- 1 cup (250ml) sourdough, cubed
- 100g walnuts, toasted and roughly broken
- 1 orange
- 1 whole chicken
- 2 Tbsp (30ml) olive oil
- 2 tsp (10ml) dried thyme
- 1 butternut, approximately 1kg
- 2 onions, peeled and sliced into 1cm thick rounds
- Small handful of fresh thyme
- Salt and milled black pepper
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