Extreme value & extreme freshness, guaranteed!
Open 7 Days
Fresh produce from over 150 local growers



Mon-Fri: 7:30 AM – 6:30 PM
Saturday: 7:30 AM – 5:30 PM
Sunday: 8:00 AM – 5:30 PM

What are your Public Holiday hours?

COVID-19 – Advice for Customers

Lemon Infused Roast Chicken with Cous Cous Stuffing

1.5 kilo Mt Barker Free Range Whole Chicken
½ cup flat leaf parsley, chopped
125 grm Butter, softened
12 almonds, lightly toasted and chopped
6 dried apricots, chopped
½ cup Ricci Cous Cous
250ml Chicken Stock, warmed
1 cup lemon rind
Salt and Pepper to taste
½ cup parsley
Heat oven to 180°. In a bowl place cous cous and hot chicken stock and cover. Allow to sit until cous cous has absorbed all the chicken stock. Using a fork lightly fluff cous cous. Add the chopped almonds and apricots and ½ the lemon rind to the cous cous. Mix thoroughly. Fill the chicken cavity with the cous cous mix. Mix together the parsley, ½ cup of the lemon rind and butter. Place fingers between the skin and the breast meat of the chicken and then fill the parsley mix. Coat chicken with a little butter salt and pepper.  Cook for approx. 1 hour. Rest covered for 10 minutes. Serve with veggies or your choice of salad.
Serves: 4

For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: