Once again, I’m using the very best… Well, in my humble opinion, it is!
If you really love the taste and juiciness of those supermarket roast chickens, then you’ll love this!

It’s a little bit of work, but it’s worth the effort to get a deliciously juicy, tasty home cooked roast chicken. Make sure you buy the best chicken to start with. I prefer Mt Barker Free Range.
The supermarket rotisserie chicken contains quite a few ingredients: water and seasonings (salt, sodium phosphate, modified food starch, potato dextrin, carrageenan, sugar, dextrose, spice extractives). Whereas my home cooked chook has butter, herbs and the seasoning, oh the seasoning, is gluten free and low carb with nuts, bacon, herbs and butter.

WordPress has changed since I last posted, so I can’t work out how to add the recipes the way I used to do it. Just as easy to type it anyway:

1 whole raw chicken – mine was 1.6kg
Herb Butter
4 Tbsp softened butter
1 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp dried rosemary

Stuffing
2 Tbsp/30g butter
1/2 brown onion, cut in half
75g button mushrooms
1/2 cup/55g pecans
3 sage leaves
rosemary leaves
leaves from 3 stalks thyme
3 Tbsp almond meal
2 slices/60g shortcut bacon, fine dice
1 egg

Dry the inside of the chicken with paper towel.
Mix the herb butter together.
Release the skin from the flesh with your hands. Then spoon in the herb butter and smoosh it around.
For the stuffing, place butter in the Thermomix bowl and melt for 5sec/Varoma/speed 1.
Add the onion, mushrooms, pecans and herbs. Process 6 sec/speed 5.
Scrape down. Add almond meal, bacon (you can add and chop with above if you like) and egg.
Mix on speed 2 until combined.
Spoon into cavity or just smoosh it in with your hands.
Tie up chook with string. Sprinkle over some BBQ seasoning or salt and pepper.
Roast as normal – usually 25 minutes per 500g or until juices run clear when skewer is inserted into thigh.

Enjoy!