Ingredients
1.6kg fresh or thawed frozen chicken
¼ cup snipped chives
¼ cup chopped parsley
200g butter, softened
2 cloves garlic, crushed
Pecan Stuffing:
60g butter
6 chopped spring onions
½ cup chopped pecans
1 cup fresh breadcrumbs
½ cup chopped parsley
Method
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Preheat oven to a moderate 180C (160C fan forced). Rinse chicken, pat dry with paper towel. Place a roasting rack in a baking tray, add 1 cup water to the tray. Tuck wings under the chicken.
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Combine herbs, butter, garlic and season to taste with salt and pepper. Separate skin from breast meat, spread 2 tablespoon of the herb butter under the skin. Reserve remaining butter, roll into a log and wrap in plastic wrap. Chill.
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To make the Pecan Stuffing: Heat butter in a pan, add spring onions and pecans, stir over a moderate heat for 3-4 min. Add breadcrumbs and chopped parsley. Season to taste.
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Lightly fill the cavity with stuffing mix and secure the opening closed with a skewer. Tie legs together with string. Place chicken onto roasting rack, brush lightly with olive oil. Roast for 1 hr 15 min - 1 hr 30 min or until cooked through. Basting with juices every 15 min.
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Cover with foil and allow to stand for 10 min then carve. Serve with sliced herb butter, roast vegetables and steamed asparagus. Garnish with fresh herbs.