Ingredients
Serves 4-6For the butter:
1 clove garlic, finely chopped
Zest of 1 orange
1 tablespoon fresh thyme, finely chopped
350 grams unsalted butter, softened at room temperature
1 whole organic chicken weighing 2 kg
2 carrots, roughly chopped
3 sticks of celery, roughly chopped
1 onion, roughly chopped
1 head garlic, split in half
For the Fennel and Bacon Stuffing
450 grams apple wood-smoked bacon, coarsely chopped
1 large onion, small diced
2 fennel bulbs, small diced
3 garlic cloves, finely chopped
225 grams mild or spicy Italian sausages, casings removed
1/4 cup/60 ml dry white wine
1/2 cup/113 grams butter, diced
1 cup/235 ml turkey broth or chicken broth
2 tbsp chopped fresh Italian parsley
1 tbsp chopped fresh thyme
1 large French baguette (about 1 pound/450 grams), cut into 3/4-inch/2 cm cubes
1 large egg, beaten to blend
Method
For the Roast Chicken
In a large mixing bowl, combine the garlic, orange zest, thyme and butter and mix well, then season to taste with salt and pepper and wrap the butter in plastic into a cigar shape.
Refrigerate until the butter has set, about 1 to 2 hrs.
Once butter has set remove from the refrigerator and slice into discs about 6 mm thick and set aside.
Preheat oven to 190C/375F.
Beginning at the neck end of the chicken and using your fingers, carefully make a pocket between the flesh and skin of the chicken breasts and top of the legs.
Gently slide enough of the butter mixture into the pocket under the skin to evenly coat the breasts and legs.
Stuff the cavity of the chicken with enough of the chopped carrots, celery and onion and 1 half of the garlic.
Using butchers’ string, tie the legs of the chicken together and tuck the wings under the body.
Place the remaining chopped vegetables onto an oven safe roasting tray and set the chicken atop the veggies, season the chicken with salt and pepper.
Roast in the oven for 45 minutes to an hour or until an instant read thermometer placed into the thigh of the chicken reads 75C/165F.
Remove the chicken from the oven and allow to rest at room temperature for 10 to 15 mins tented lightly with foil.
Carve the chicken and arrange on a serving platter, pour any juices from the chicken over the platter and serve immediately.
For the Fennel and Bacon Stuffing
Preheat oven to 350F/175C.
Fry the bacon in a heavy large sauté pan over medium-high heat until golden brown, about 10 to 12 minutes.
While the bacon is cooking carefully spoon out any excess fat from the pan to ensure that the bacon crisps up.
Using a slotted spoon, transfer the bacon to a baking sheet or plate.
Pour off all but 2 tbsp of the fat remaining in the pan, add the onions to the same pan and saute until translucent, about 4 minutes.
Add the fennel and cook until tender and pale golden stirring often, about 4 minutes.
Add the garlic and sauté until fragrant, about 30 seconds.
Add the sausage and cook until the sausage browns, about 4 minutes, then stir in the cooked bacon. Add the wine and bring to a simmer, then add the butter and cook until the butter melts. Remove from the heat and stir in the broth, parsley and thyme.
Place the bread cubes in a very large bowl. Add the sausage mixture and toss to coat.
Mix in the egg and transfer the stuffing to a 33x23x5-cm baking dish. Cover with foil and bake for 45 minutes.
Uncover the stuffing and bake until golden brown on top, about 15 minutes.
Remove from the oven and serve.