Enjoy our favourite roast chicken with stuffing recipe to cook in your camp oven. This recipe is featured in our camp oven cookbook. If you like the look of this recipe sign up for our newsletter and we’ll let you know when we release our new book.
1.6kg whole fresh chicken
Freshly ground black pepper
1 onion, chopped finely
2 teaspoons olive oil
3 cups fresh bread crumbs
40g softened butter
1 teaspoon grated lemon rind
2 tablespoons chopped fresh sage
Handful of chopped bacon if desired
Put camp oven onto the coals to warm up the oven.
Wash and clean chicken thoroughly. Pat dry with paper towelling.
To make stuffing, cook onion &bacon if using in oil until softened. Add to remaining stuffing ingredients and mix well. Place the stuffing inside the cavity of the chicken. Tuck the wings back and tie the base of the chicken with cooking string so that the legs are crossed and securely positioned. Place chicken, breast side up on a wire rack in the camp oven. Brush chicken with a little oil and salt and pepper. Bake in camp oven, for 1 ½ hours or until chicken is tender. Add fresh coals to the lid for the last 15mins if chicken needs extra colour. Serves: 4
TIP FOR AN EXTRA JUICY CHRISTMAS ROAST CHICKEN
We all want to have a juicy roast chicken.
There are two other things that can help to keep the chicken moist!
- The most important thing is to not to overcook it!
- When resting, rest it upside down – this may flatten the curvature of the chicken but it will ensure that the chicken is incredibly moist as the juices will flow back into the chicken. If you have larger chicken and roast it for longer you can turn it around a few times during the roasting process.