Spring Chicken with Spinach Stuffing

01Method

1. 1

   Preheat the oven to 190°C. Start preparing the filling by cutting the bread into small cubes and place in the oven for 5–10 minutes to dry out.

2. 2

   Cut the bacon and shallot into small pieces and cook in a pan until golden brown.

3. 3

   Transfer the dried bread cubes to a bowl, add the cooked bacon and shallot mixture, finely chopped fresh thyme, and chopped spinach. Whisk the eggs with milk and pour over the mixture. Season with salt and pepper, then mix thoroughly.

4. 4

   Season the chickens inside and out with salt and pepper, then stuff with the prepared filling.

5. 5

   Secure the cavity with skewers or kitchen twine to keep the filling in place during cooking.

6. 6

   Add a little liquid to the pan and roast in the oven for approximately one hour, basting the chicken regularly with pan juices.