Roast Chicken with Bacon Wrapped Sage Stuffing Balls

Roast Chicken with Bacon Wrapped Sage Stuffing Balls


1 Waitoa free-range fresh whole chicken 1.5kg
1 tbsp butter, softened
2 Superb Herb sage leaves (large leaves)
Juice of ½ lemon
100ml dry white wine
Black pepper

For the bacon wrapped sage stuffing balls

1 tbsp butter
1 large onion, finely chopped
1/2 lemon, finely grated zest
8 Superb Herb sage leaves, finely chopped
150g white breadcrumbs
2 eggs, beaten
1 pack (125g) Farmland thin sliced streaky bacon, halved
12 small sage leaves

For the wine gravy

1 tbsp plain flour
100ml dry white wine
300ml chicken stock

To serve

1 bag Taylor Farms Buffalo Ranch Chopped Kit
4 rashers Farmland thin sliced streaky bacon, chopped

Olive oil


This classic Kiwi roast chicken is a real crowd pleaser. The homemade stuffing is a lovely addition that elevates the dish to something special. Serving it bacon wrapped as a side highlights the flavour of this elegant roast chicken. Pair with a tasty fresh salad to complete the dinner menu.

  1. The night before you roast your chicken, season it inside and out with salt. Loosely wrap it in paper towels, then put it in a roasting tin and refrigerate. Remove from the fridge an hour before you want to roast and allow it to come to room temperature.
  2. Preheat the oven to 220 °C.
  3. Make the stuffing balls: melt the butter in a frying pan over a low heat. Add the onion and cook until soft and translucent. Transfer the onion in a bowl and allow to cool, then mix in the lemon zest, sage, and breadcrumbs. Season well with salt and pepper then add the egg. Combine well. If the mixture is too dry, add a little milk. Make 12 bite-sized balls. Wrap each ball with a sage leaf and a slice of bacon. Secure it with a toothpick. Place the stuffing balls on a small baking tin and set aside.
  4. Fill the cavity of the chicken with the remaining stuffing, making sure you leave a little air between the stuffing and the top of the bird to allow the air to circulate.
  5. Rub the butter over the chicken, tuck the sage leaves under the skin on the breasts, then squeeze the lemon juice over and place it in a roasting tin. Pour 100 ml of water around the chicken and the wine over the chicken.
  6. Roast 220 °C for 12 minutes, then turn the heat down to 180 °C and continue to cook for a further 60–80 minutes, or until cooked through. 20 minutes before the finishing time, place the bacon wrapped stuffing balls in the oven to roast.
  7. Transfer the bird from the tin to a serving plate, cover with foil and set aside to rest.
  8. Make the wine gravy: Sprinkle the flour over the roasting tin. Stir over a low heat with a whisk to make a roux with the scrapings in the bottom of the tin, then add the wine. Let it bubble up briefly before gradually adding the stock. Simmer until you have a thin gravy.
  9. Salad: Pan fry the chopped bacon with a little olive oil over medium high heat until crispy and golden. Drain on paper towel. On a serving platter, assemble the salad kit with an addition of the crispy bacon bits. Pour over the creamy dressing.
  10. Serve the roast chicken and bacon wrapped stuffing balls with gravy, and the tasty fresh salad.