Ingredients (makes 1 Large 2kg chicken with stuffing)

• 1 x 2Kg Inghams Whole fresh chicken
• 2 tsp Olive oil
• Salt & pepper
• FOR THE STUFFING
• 1 Brown onion, halved and finely diced
• 1/2 cup Dried cranberries, roughly chopped
• 1/3 cup Unsalted pistachio kernels, finely chopped
• 1 Garlic clove, crushed
• 2 cups Fresh breadcrumbs (approximately 8 pieces of day old white bread)
• 1 Egg, lightly whisked
• 1/3 cup Finely chopped fresh continental parsley

Method

1. To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the onion, cranberries, pistachio and garlic and cook, stirring until onion softens. Set aside for 5 minutes to cool slightly.
2. Meanwhile, remove crusts from the bread (discard) and cut into chunks. Place into a food processor and pulse until the bread is broken down into smaller crumbs. You don’t want them to be super fine, so make sure to not over process
3. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper.
4. Preheat oven to 190C. Rinse chicken cavities under cold running water, and pat dry with paper towel inside and out.
5. Spoon the pistachio mixture into the chicken cavity. Close cavity opening with toothpicks and tie the legs together with un waxed white kitchen string.
6. Line a large roasting pan with non-stick baking paper or alfoil, and place the chicken in the pan. Brush with oil and season with sea salt and pepper.
7. Roast for around 1 hour and 45 minutes (25 minutes per 500g of meat in an electric oven) or until juices run clear when a skewer is inserted into the thigh.
8. Cover with foil and set aside for 10 minutes to rest. Place chicken on serving platters and serve with pistachio stuffing and parsley.