Roast Chicken with Pasta Stuffing
|Dried pasta||1⁄3 Pound (Small, Pennete Or Ditali - 150 Gram)|
|Green onions||12 , thinly sliced, white parts only|
|Shelled pistachio nuts||12|
|Finely chopped mixed fresh herbs||45 Milliliter (Parsley, Basil, Sage Or Oregano)|
|Canned italian peeled tomatoes||5 , drained and pulped|
|Bacon slice||1 , cut into small pieces|
|Salt||1 Milliliter (1/4 Teaspoon)|
|Freshly ground black pepper||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Butter||50 Milliliter, softened (3 1/2 Tablespoon)|
|Chicken||2 Pound (1 Kilogram)|
1 Cook pasta in boiling water, until three-quarters done. Drain.
2 Preheat oven to 425 degrees Fahrenheit (200°C).
3 In a large bowl, add green onions, pistachio nuts, herbs, tomatoes, diced bacon, salt and pepper and mix with the pasta.
4 Grease the inside of the chicken, using half the butter and stuff it with the pasta mixture.
5 Place a slice of bread inside the opening to keep the stuffing in, fold flaps of skin over it and skewer tightly closed.
6 Rub the remining butter on the chicken and place it on a rack in a baking dish.
7 Sprinkle the chicken with a little ground black pepper and cover it with the extra bacon.
8 Roast for about 20 minutes.
9 Turn the chicken on to the other side and sprinkle with a little more ground black pepper.
10 Cover the chicken with bacon and place it back in the oven for another 20 minutes.
11 Remove the bacon, turn the bird onto its back and roast again, basting often with the juices in the dish.
12 Check the chicken after 20 minutes to test if the chicken is cooked.
13 Insert a skewer in the thigh to check, if the juices run clear consider it done or else roast for another 5 minutes.
14 Cut and serve.