Walnut, butternut and sourdough stuffed chicken

Prep time
30min
Cook time
1h
Serves
6

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 x County Fair 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
  • 2 Tbsp (30ml) olive oil
  • Small handful of fresh thyme
  • Salt and milled black pepper

Method:

  • Preheat the oven to 190°C.
  • Place the butternut cubes on a tray and drizzle over 3 Tbsp of olive oil, and season with a pinch of salt and pepper. Toss and roast in the oven for 30 minutes until cooked.
  • Turn the heat down to 180°C.
  • Heat the remaining olive oil in a pan over medium heat.
  • Add the onion and sauté for 7 minutes, then add the garlic and thyme, and sauté for a further 2 minutes. Add the sourdough to the pan and toss through.
  • Place the sourdough mix in a bowl with the roasted butternut and toasted walnuts. Add the juice and zest of 1 orange and toss well. Season to taste, set aside to cool.
  • Once cooled. Place the chicken on a board and drizzle over the olive oil. Season with salt, pepper and thyme, and stuff the cavity of the chicken with the cooled stuffing.
  • Wash the butternut thoroughly, then slice it into 10 wedges, discarding the seeds.
  • Arrange the sliced onion and butternut in a large roasting tray and drizzle over the olive oil, thyme, salt and pepper. Nestle the chicken into the middle and place in the oven. Roast for 1 hour at 180°C until the chicken is golden and cooked through.
  • Serve.