Recipe: Pecan & Bacon Stuffed Chicken

Image source: Contributed

Pecan & Bacon Stuffed Chicken, Roasted Kohlrabi & Jerusalem Artichokes

Serves 4


• 1 whole free range size 16 chicken

• 1 onion, finely diced

• 150gm bacon, finely diced

• 30gm butter

• 200gm soft breadcrumbs

• 100gm pecans, roughly chopped

• 2 eggs

• 1tbs chopped rosemary

• 500gm kohlrabi, peeled and diced

• 500gm Jerusalem artichokes, scrubbed

• 2tbs olive oil

• salt and pepper


Sautè the onion and bacon in the butter until softened and lightly caramelised.

Mix with the breadcrumbs, pecans, eggs and rosemary and season with salt and pepper.

Lightly stuff half of the mixture into the chicken and make the rest into golf ball size balls. Truss the chicken with butcher’s twine.

Place the chicken, kohlrabi, artichokes and stuffing balls in a roasting tray and drizzle with olive oil. Season with salt and pepper.

Roast at 180°C for 1 hour or until the chicken is cooked through and the vegetables are golden brown.

Serve on a platter sprinkled with fresh rosemary leaves.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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