This entire roasted hen recipe options essentially the most scrumptious paleo stuffing. This dish is ideal for paleo Christmas, Thanksgiving or a Sunday roast dinner with the household.
I needed to make a particular roast hen recipe within the lead as much as Christmas so I made a decision to experiment with some paleo-friendly stuffing. I had an thought however I wasn’t certain if it will work out in addition to I tasted it in my head. It turned out even BETTER than I hoped and I’m very excited to share this recipe with you. Whether or not you’re planning a Thanksgiving or Christmas dinner menu, otherwise you need one thing just a little further particular for a Sunday roast, I actually hope you check out this implausible hen and stuffing combo.
The stuffing is made with so many scrumptious issues – sage, bacon, leek, garlic, nuts – that I made a decision to maintain the hen tremendous easy and simply concentrate on making it good and moist. They pair so splendidly collectively because the stuffing is simply the correct quantity of salty with just a little chewiness and crunch. I’m salivating simply typing about it. Serve along with your favorite veggies and perhaps some fluffy roast potatoes.
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This recipe will serve about 4 folks. If cooking it for a bigger group, I like to recommend doing two chooks in a single tray and making the stuffing in one other tray. Scoop and add a number of the hen juices to the stuffing tray as that is when the magic occurs. Alternatively, make the hen first after which whereas it is resting, bake the stuffing. If avoiding nuts, use seeds as an alternative.
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Preheat oven to 200° C / 395° F.
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Sprinkle the cavity of the hen with sea salt and stuff the lemon half and sage leaves inside. Tie the legs collectively (optionally available, will work simply as properly if they don’t seem to be tied).
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Soften coconut oil and rub all around the hen. Sift by way of paprika and turmeric over front and back of the hen and sprinkle liberally with sea salt. These spices will add a stunning yellow/orange color to the pores and skin. Rub all the pieces in and place the chook in a big baking tray, breast aspect up.
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Place the tray within the oven, center shelf, not too near the grill to stop burning. Cook dinner for 45 minutes and within the meantime begin on the stuffing
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Warmth a big frying pan with butter over medium warmth. Add bacon and leeks and prepare dinner for 4-5 minutes, till softened and evenly golden.
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Place nuts, lemon zest, garlic, anchovies, sage and just a little sea salt in a meals processor. Course of into positive crumbs, for about 20-30 seconds. Then, add the cooked leeks and bacon and course of for 5-10 seconds. Add tapioca flour and course of for an additional 5-10 seconds, till properly mixed and the combination begins coming off the edges. Put aside.
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After 45 minutes, take the hen tray out of the oven. Bathe the hen with a number of the oily juices within the tray after which unfold the stuffing combination across the hen (see pics). You might need a little bit of hen juice contained in the cavity, I like to recommend to tiIt the hen barely to let a few of it spill out into the tray to combine with the stuffing. It’s a beautiful factor. Place again within the oven for half-hour. Half manner by way of, give the stuffing just a little stir so it browns evenly.
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Let the hen and the stuffing relaxation out of the oven, coated loosely with foil or a towel, for about 10 minutes earlier than carving. You would additionally flip the hen the other way up in order that the juices rush again to the hen breast.
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Serve a couple of items of hen with a aspect of stuffing on the aspect.
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Tip: if the hen breast pores and skin seems prefer it’s browning too shortly, cowl it pretty with a chunk of foil to guard it from burning. You are able to do the identical to the legs.
Energy: 924kcal | Carbohydrates: 25g | Protein: 49g | Fats: 71g | Saturated Fats: 20g | Polyunsaturated Fats: 14g | Monounsaturated Fats: 33g | Trans Fats: 0.3g | Ldl cholesterol: 170mg | Sodium: 374mg | Potassium: 805mg | Fiber: 5g | Sugar: 1g | Vitamin A: 818IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 5mg
I season and rub the hen with coconut oil straight within the baking tray so it will get greased on the identical time. You need to use a butcher’s string to tie the legs and thighs nearer to the physique. That is completely optionally available as you’ll nonetheless have a stunning hen if the legs stick up within the air.
That is what the stuffing seems like when you’ve added and processed all of the elements. You would attempt chopping all the pieces by hand however it’s a lot a lot simpler with a meals processor.
As you’ll be able to see, my hen legs truly popped again out after 45 minutes of cooking. The pores and skin is beginning to get good and golden and the juices are dripping into the tray, simply in time for our stuffing to go in.
The stuffing is salty and filled with flavour and pairs fantastically with the milder style of hen meat. Actually scrumptious!