Roast Chicken with three nut stuffing

Unfortunately I don't have a picture for this one but it was indeed a sexy bird when it was done! Next time I cook it I'll take pics :)

Roast chicken with three nut stuffing

Ingredients: Stuffing

1.5 cups almond meal
½ cup crushed walnuts
½ cup pine nuts
4-5 fresh sage leaves
1 onion
3 garlic cloves
1 egg
¼ cup chicken stock
2 slices free range bacon
½ cup dried cranberries
1 tsp coconut oil
1 tsp celtic sea salt
1tbs extra coconut oil

Method: For this recipe I used a 2kg free range chicken. Giblets were already removed.

Rinse chicken cavity in water, drain and pat dry. Heat coconut oil in fry pan. Chop onion, peel and crush garlic. Toss into coconut oil. Chop bacon and add to pan. Cook on med-high heat until bacon is almost cooked. Add walnuts and pine nuts. Cook until pinenuts start to brown. Remove from heat. Don’t let the nuts burn!


 In a mixing bowl add almond meal and egg. Mix together with wooden spoon. Add chicken stock. Add chopped sage leaves, cranberries, salt and combine. Add pan ingredients and mix. It may take a while for it to all come together however you can use your hands to help the ingredients to combine.  Roll it into a ball and stuff it into chicken cavity.

Place chicken into roasting dish. Secure cavity with string or toothpicks. Cover chicken in coconut oil (you can do this by melting the oil and drizzling it over the chicken or just get your hands into it and play pink belly chicken whilst slapping the coconut oil all over it). Turn chicken breast side down and cook for approximately 40 minutes. Remove chicken from oven and turn over, breast side up. Pour roasting juices over chicken and cook for a further 20 minutes. Remove again and pour roasting juices over chicken. Cook for a further 20 minutes and remove. Check that chicken is cooked and cover with foil. Let stand for 10-15 minutes. Serve.