Ingredients
- Corn stuffing:
- 1 3-4 lb. chicken (you have to debone it)(1.5-2 kg)
- 8 slices double smoked bacon, thinly slice
- Pinch salt
- Pinch black pepper
- 1 medium chopped onion
- 2 tbsp. butter
- 1 peeled, diced medium Golden apple
- 5 leaves fresh sage, stem removed and finely chopped
- 3/4 c. corn kernels
- 6 slices white bread, crust removed, 1/2" diced and lightly toasted
- 2 whole eggs, well beaten
- 1/2 c. chicken stock
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. butter
Preparation
Step 1
Place de-boned chicken on a cutting board, skin side down. Cover with plastic wrap and using a mallet, gently flatten the thicker parts of the chicken. Refrigerate.
Pre-heat a toaster over to 350F.
To prepare the stuffing: preheat pan and add onions and butter, saute until soft and translucent.
Add apples, sage and corn to onions and saute for another minute. Remove from pan and transfer to large mixing bowl. Allow to cool.
Once sauteed mixture has cooled add diced white bread. Mix until all ingredients are well distributed.
Combine beaten eggs, chicken stock, salt and pepper and pour over stuffing. Mix until well absorbed.
Remove chicken from fridge and place on cutting board skin side down. Evenly lay out the sliced bacon over the chicken.
Place the stuffing down the middle between the breast and thighs, pressing firmly together. Fold one side of the chicken over the stuffing, then the other.
Roll chicken and tuck in ends. Using butcher's twine tie the chicken as you would a roast.
Season with salt and pepper and place chicken roast on the toaster over tray, insert a digital thermometer and pre-set to 160F ingternal temperature.
Once internal temperature has been reached, increase temperate to 375F, coat chicken evenly with butter and continue roasting until skin is golden brown and intetrnal temperature has reached 165F.
Remove roast from toaster oven and allow to rest for 15-20 minutes before removing twine and slicing