Festive Roast Chicken with Prosciutto Stuffing

Charmaine Lu -
  • 100g breadcrumbs made from stale sourdough
  • 200g dried fruit and nut mix, chopped
  • 100g sliced prosciutto, chopped
  • 2 eggs, beaten
  • 2 chopped spring onions
  • 2 x 1.6kg whole chickens
  • 2 tsp salt flakes
  • 2 tbsp olive oil
  • 160g chilli jam
  • Preheat the oven to 180C. Mix the fruit and nuts, breadcrumbs, prosciutto, eggs and spring onions in a bowl. Spoon the stuffing into the chicken cavities and tie the legs together.
  • Place the chickens on a wire rack over a baking tray and rub with salt and olive oil. Roast, brushing the birds occasionally with chilli jam for 90 mins or until cooked through. Remove from the oven and rest. Serve with roast vegetables and all your favourite festive sides.
2 hrs
8 serving