Ingredients:
Chicken:
1x whole chicken
2x packs of West Peak Meats streaky bacon
1 cup of chicken stock
Olive oil
Pepper and salt for seasoning.
Chilli Szechuan pepper oil
For the marinade:
1 tbsp chutney
1 tbsp soy sauce
2 tbsp Cajun BBQ spice
2 cloves garlic chopped
1 tbsp lime juice
1 tbsp dried herbs
Salt and black pepper
Stuffing:
1 cup rice (uncooked)
1 small onion chopped
1 small carrot, chopped
Vegetables:
1x handful of baby onions, halved
1x carrot, sliced length wise
1x small onion, sliced thinly
Sweet potato chunks
Butternut chunks
¼ cabbage shredded
Method:
Prepare the chicken: Rinse and pat dry. Mix marinade ingredients and rub the chicken with the chilli Szechuan pepper oil, then the marinade. Cover and refrigerate for 1 hour.
Prepare the rice stuffing: Sauté onion and carrot in olive oil until slightly browned. Add the rice, stir, then add water and cook until tender. cook for a minute. Season with salt and pepper.
Assemble the chicken: Stuff the chicken cavity with as much of the rice as you can. Wrap the chicken in streaky bacon. Place in a baking tray with chicken stock at the base. Arrange remaining veggies around the chicken.
Preheat the oven at 200°C and bake uncovered for 1 hour 15 minutes or until the chicken is fully cooked. Let the chicken rest for 10 minutes before carving.