Ingredients
2kg chicken
1 soft white bread roll, torn into pieces
1 cup vintage tasty cheese, grated
100g unsalted butter
50g Vegemite
1 tsp dried Italian herbs
8 carrots, chopped
12 eschalots, halved
6 cloves garlic, chopped
2 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
75g maple syrup
1 tsp red wine vinegar
4 cups baby spinach leaves
Method
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Preheat oven to 200°C fan-forced (220°C conventional).
Pat chicken dry inside and out with paper towel. Mix bread and cheese in a bowl. Melt half of the butter and Vegemite in a small saucepan on medium heat. Add to bread mixture with Italian herbs and stir to combine. -
Spoon stuffing into chicken cavity, then tie legs with kitchen string. Arrange in a roasting pan with carrot, eschalot and garlic. Drizzle with oil and season. Bake for 30 minutes.
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Meanwhile, put maple syrup, vinegar and remaining butter in a small saucepan on medium heat, until butter is melted. Baste chicken with mixture at regular intervals as it bakes for a further 1 hour. Serve with spinach.