1.75kg-2kg free-range chicken
2 tbsp softened butter
Juice half lemon
1 red onion, peeled + finely diced
2 cloves garlic, peeled + minced
6 heaped cups white breadcrumbs
250g free range lean bacon
Zest 2 small lemons
Large handful fresh parsley
6 large fresh sage leaves, finely chopped
A few leaves (6-8) fresh tarragon, finely chopped
1 cup macadamia nuts, coarsely cropped
1/2 cup dried cranberries
Extra whole garlic
Extra lemons, halved
Preheat oven to 180˚C/350˚F.
In a large saucepan warm one tablespoon of olive oil over medium heat; add the chopped red onion and garlic and sauté for 5-7 minutes until slightly softened.
Add a frying pan to medium heat, add the finely chopped bacon and cook until browned and crispy, drain on paper towel.
Into a mixing bowl add the breadcrumbs, cooked bacon bits, onion and garlic, lemon zest, parsley, sage, tarragon. Macadamia nuts and dried cranberries. Mix all together thoroughly seasoning with a good pinch of salt and generous amount of freshly ground black pepper.
To make the basting butter, whip softened butter and lemon juice. Place your hands under the skin on the top of the chicken to loosen the skin between the breasts. Add a teaspoon or two of the butter under the skin and spread all over the breast area. Take the remaining butter and again using your hands, smear it all over the outside skin area of the chicken, covering all the skin, wings, legs etc. Season with a little salt, and lots of freshly ground black pepper.
Add stuffing into the cavity of the chicken, place in a roasting tray along with some garlic bulbs and halved lemons then roast the chicken in the oven for 1.5 hours or until the juices in the thigh area run clear.
Serve warm with accompanying veggies or a few salads.