Lemon Infused Roast Chicken with Cous Cous Stuffing

1.5 Kilo Mt Barker Free Range Chicken
6 Fresh Sage Leaves (4 chopped, 2 whole)
12 Almonds Lightly Toasted
6 Dried Apricots
½ cup San Remo Cous Cous
250 ml Hot Chicken Stock 
Rind of 1 Lemon
3 whole lemons cut in half
Salt and pepper to taste

Heat the oven to 200°. In a bowl, place cous cous and hot chicken stock, cover. Allow to sit until cous cous has absorbed all chicken stock. Using a fork lightly fluff cous cous. Chop up almonds, apricots and sage leaves. (Leaving 2 sage leaves to place under the skin of the chicken). Combine cous cous, almonds, apricots and chopped sage in a bowl. Add a little softened butter, salt and pepper. Fill the chicken cavity with the cous cous mix. Place fingers between the skin and the breast meat of the chicken. Place a sage leaf and butter under the skin on each breast. Place on a trivet of fresh lemons into the oven tray .Add a little water, just enough so the chicken has some steam. Coat chicken with a little butter, salt and pepper. Cook for approx. an hour and a quarter. Rest covered for 10 minutes. Serve with veggies or your choice of a salad.

Serves: 4-6

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