4 Responses to “Garlic Butter Roast Chicken with Lemon, Macadamia Nut and Bacon Stuffing”

  1. Ashly
    December 6, 2012 at 7:57 am

    Hi, quick question what happens to the lemon zest, and am i crumbling fresh white bread to make bread crumbs or using 6 cups of store made bread crumbs (this seems excessive?) Thanks

    • Katie
      December 12, 2012 at 11:21 am

      Hi Ashley – I used fresh breadcrumbs not packet which I believe are very fine and yes if you were using 6 cups of those it would be a lot! But with fresh you don’t get a huge amount in a cup as they don’t pack tightly. I always make extra stuffing to what will fit in the bird and cook it in a dish or in foil as I love the stuff. If you just want to stuff the chicken and not have extra just use 3 cups of fresh breadcrumbs.

  2. Kim
    May 28, 2013 at 10:05 am

    Hi Katie

    Would love to use this recipe, can you advise where the lemon zest is used ? Does it get added to the stuffing ? In your recipe I can only see it added to the ingredients not it’s use. Thanks

    • Katie
      June 1, 2013 at 4:35 pm

      Hi Kim, I just amended there for you – it goes in at stage 4. Thanks for point out this omission for me :)

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