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Chicken recipes

Hot cross bun-stuffed roast chicken

1 1⁄2– 2 hours

Hot cross bun-stuffed roast chicken

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 1⁄2– 2 hours

Ingredients

100 g butter
1 red onion, finely chopped
2 cloves garlic, chopped
250 g Woolworths traditional or extra-spicy hot cross buns, roughly torn
⅓ cup chicken stock
1 t thyme, chopped
70 g walnuts, chopped
⅓ cup dried figs, chopped
1 free-range chicken
2 T olive oil, for drizzling
20 g butter, melted, for basting
2 T honey, for basting
8 figs, havled (optional)

Method

Preheat to the oven to 180°C.
To make the stuffing, melt 100 g butter in a pan. Add the finely chopped red onion and chopped cloves garlic and soften over a low heat for 5 minutes. Roughly tear the Woolworths traditional or extra-spicy hot cross buns and toast in a dry pan until golden. Add to the first pan with ⅓ cup chicken stock, chopped thyme, walnuts and dried figs. Season and combine. Stuff into the cavity of the free-range chicken and tie the legs together with string.
Drizzle the chicken with olive oil. Place in a roasting pan with butter and roast for 1 1⁄2 – 2 hours. Add a little water to the bottom of the pan to prevent the chicken from drying out. After 1 hour, baste the chicken with 20 g melted butter and 2 T honey. Add halved figs to the roasting tray for the last 10 minutes of cooking time if you like. Serve with creamed cauliflower.

Cook's note: Take a traditional hot cross bun, toast it, spread with lashings of good butter and add a drizzle of honey. Enjoy with a cup of strong coffee. Repeat. And if you’re a non-purist (we all like to experiment a little), make this hot cross bun-stuffed roast chicken, or a hot cross bun “bread-and-butter” pudding with your favourite version from Woolies’ wide selection: chocolate, apricot and white chocolate, extra spicy, fruit free ... they’ve got your craving covered.

Discover more roast chicken recipes here.

Abi’s nori risotto

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Crispy Szechuan pepper tofu

Steamed mussel pot

Herby lemon-and-barley chicken soup

Pork meatballs and pomodoro sauce with tagliatelle

Yoghurt-marinated lamb steaks with mint pesto

Bacon-and-date roast duck legs on lentils

Tagliatelle with caramelised onion and yoghurt sauce

Deboned leg of lamb with turmeric sweet potato mash

Asian-style slow-cooked pork shoulder

Cheat’s lemon-and-dill crumbed salmon roast

Tomato-and-tuscan chicken tray roast

Roast pork belly with cider, apple and sage

Hot cross bun-stuffed roast chicken

Hot cross bun-stuffed roast chicken

Ingredients

Method