Stuffed Whole Chickens
6,8 / 10
ready in 1 hr 10 min.
- 4 Tbsps olive oil
- 1 onion (finely diced)
- 2 cloves garlic cloves (finely diced)
- 1 cup Soft Date
- 2 Tbsps dry white wine
- 2 chicken (approx. 800 g each)
- 1 handful thyme
- 6 rashers Bacon
- 1 unwaxed lemon (quartered)
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
Heat 1 tbsp oil in a frying pan, fry the onions and the garlic for 1-2 minutes and add the dates. Deglaze with white wine, reduce briefly and remove from the heat.
Season the chickens inside and out with salt and ground black pepper. Stuff with the date mixture and thyme. Tie the chickens with kitchen string and brown on all sides in the remaining oil in a hot roasting tin, then place 3 rashers of bacon on top of each bird.
Add the lemon quarters to the roasting tin and allow to colour slightly, then cook in the oven for 45 minutes. Serve with chunks of baguette or roast potatoes and a fresh salad.