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Roast Chicken 002

Roast Chicken has always been a family favourite. I learn't to cook a chook very early on, I was maybe 10 years old and have always made it with bread stuffing. For this recipe I have used a loaf of soda bread I baked myself, but you could use anything from fluffy white bread to sour dough. For this recipe I have used a very large No27 pastured raised chicken from Korumburra Pastured Poultry. The chicken number refers to the size, in this case No27 means 2.7 kg.

I used a seasoning in the stuffing from a Gippsland Bush Foods producer – Jindi Farm flavored with Lemon Myrtle and Mountain Pepper.


No 27 pastured raised chicken

250 gram loaf of soda bread (or bread of your choose)

2 table spoons Jindi farm's Lawson Falls Seasoning

2 eggs

1 cup of cream

50 grams Pickled Lemon

150 grams unsalted butter

Salt & pepper.


  1. Pre-heat your oven to 200 C.

  2. Cut your bread into 2cm cubes. Finely mince the pickled lemon.  Roast Chicken 023  Roast Chicken 020

  3. Combine the bread cubes, seasoning, eggs, cream and pickled lemon in a large bowl. Mix together to combine well.  Roast Chicken 024  Roast Chicken 019  Roast Chicken 017  Roast Chicken 014  Roast Chicken 016  Roast Chicken 013   

  4. Wipe out the internal cavity of your chicken with a piece of paper towel. Season the inside of your chicken with the salt and pepper.  Roast Chicken 009  Roast Chicken 008

  5. Stuff your stuffing into the internal cavity of the chicken. Lift the skin of the chicken away from the breast meat and place the butter between the skin and the breast meat. Be careful not to break the skin.  Roast Chicken 010  Roast Chicken 007

  6. Place your chicken on a roasting tray and roast until the juices run clear from the leg bones. The rule of thumb is 70 minute per kg of raw chicken. As this chicken weighted 2.7 kg it would have taken just over three hours  Roast Chicken 004  Roast Chicken 003 

I served my chicken along side roasted potatoes and purple garden beans.

Roast Chicken 001

Happy roasting!


Photo's in this recipe blog have been taken by the lovely Marc Morel.

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