Roasted and Stuffed Paleo Bird

10153988_10152564935019473_2332676750265021156_n.jpg

I really love stuffing in my chicken (from here on to be referenced as bird). It adds flavour and is great the next day cold. When I started paleo I cooked a bird without stuffing the first time and it was dry and lacked flavour. So I had a play around and came up with this. The Cavewife was the opposite to me and hated stuffing but also hated dry bird. She absolutely loves this stuffing and I have to fight her for it.

It is super easy to make and as I said super tasty. You could replace the almond meal with whatever you wanted nut wise and I am going to try Hazelnut meal next time and see how that goes. If you are a multi millionaire you could always go with macadamia nuts, mmmmmm macadamia nuts.

The recipe below is for cooking one bird in a normal, everyday oven. For the more confident cook/chef out there you should try this in a kettle style BBQ over coals. It is so much better. 

Roasted and Stuffed Paleo Bird

Bird

1.5kg Chicken (bigger will cause the bird to take longer to cook smaller will not. Use a thermometer to be sure)

Olive Oil

Fresh Thyme

1-2 TBS Fresh Grated Lemon Rind

Stuffing

1 Cup Almond Meal (natural or blanched)

2 Rashers of Bacon finely chopped (Add more if you want, no such thing as too much bacon)

100gms button mushrooms finely chopped (whatever mushrooms you want, not magic though)

1 Leek finely chopped (pale section only)

1 TBS Fresh Grated Lemon Rind

2 TBS chopped parsley

1 Egg lightly whisked

Step 1

Preheat oven to 180°C on the conventional setting. This will ensure you do not burn the ass out of this beautiful thing.

Step 2

To make the stuffing, heat the oil in a frying pan over medium-high heat. Add the mushroom, bacon and leek and cook, stirring, for 5 minutes or until the bacon and mushroom is golden. Transfer to a heatproof bowl and add the almond meal and combine. Once cooled add the parsley, lemon rind and egg and stir until combined. If you add the egg while still hot you will scramble the egg.

Step 3

Remove excess fat and giblets from the bird cavity. Do not remove the neck or to much fat around his/her backside. Rinse the bird inside and out under cold running water. Pat dry with paper towel. Loosely fill the cavity with stuffing mixture. Use unwaxed white kitchen string to tie the legs together. If you want to keep the stuffing in the bird either close the cavity up with skewers or sew it shut. (If you want to a good demo of how to truss a bird watch this.) Tuck wings under. Place the bird, breast-side up in a roasting pan.

Step 4

Drizzle over the oil and season with salt and pepper. Sprinkle with thyme. Don't be stingy with any of this. Really rub the oil and salt in and don't be afraid to get big pieces of thyme on the bird. If you can find a lemon thyme and salt rub use that in addition to the fresh thyme, it is beautiful.

Step 5

Roast in oven for 1 1/2 hours or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil. Set aside for 10 minutes to rest before carving. Serve

Paddle and eat happy