Roast Chicken with Bacon and Macadamia filling

Everybody has a favourite roast chicken recipe and this is one has a great tasting filling too.

Ingredients

100 g finely chopped bacon

1 finely chopped onion (100g)

1 cup breadcrumbs (100g)

50 g toasted macadamia nuts

¼ tsp ground black pepper

½ tsp salt

1 egg

1 x 1600 g chicken

300 g washed kipfler potatoes and cut in pieces

100 g button mushroom cut in half

450 g peeled pumpkin cut into pieces

1 red capsicum cut in small pieces

Method

Preheat oven to 180ºC. Heat 2 tablespoon lard or oil in a frying pan over medium heat and fry the bacon for approx 4 minutes. Add the chopped onion and lower the heat. Cook for approx. 3 minutes until the union is soft while stirring. Remove from the heat and allow cooling approx. 10 minutes. Combine the bacon and onion mixture with breadcrumbs, nuts, pepper, salt and egg in a large bowl. Clean the chicken and place the stuffing in the cavity. Place the chicken in a roasting dish, brush it with vegetable oil and sprinkle with sweet paprika. Place the chicken in the oven and roast for 30 minutes. Place potatoes, mushroom, pumpkin and capsicum around the chicken. Position the roasting dish in the middle lower part of the oven. Roast for another 60 minutes.

Note: Make gravy out the juices by thickening with cornflour.