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Roast chicken with pear lemon and fennel seed stuffing

Serves: 6

Preparation time: 20 minutes

Cooking time: 1 hour 25 minutes


  • 50g butter
  • 1 onion, chopped
  • 3 tspn fennel seeds
  • 2 cloves garlic, crushed
  • 1 1/2 cup fresh sourdough breadcrumbs
  • 1/2 chopped cup dried pears
  • 2 tspn finely grated lemon rind
  • 1/4 cup chopped parsley
  • 1 egg, lightly beaten
  • 1.6kg Lilydale whole chicken


  1. Melt the butter in a frying pan over medium high heat and cook the onion until tender, about 7 minutes. Increase heat, add fennel seeds and garlic and cook for a further minute. Remove from heat and transfer onion mixture to bowl. Stir through remaining ingredients. Season with salt and pepper, set aside to cool.
  2. Fill chicken cavity with stuffing, close with toothpicks or skewers. Tie drumsticks together and fold under wings.
  3. Place chicken on a roasting rack over a large baking dish. Bake in 190C preheated oven for 1 hour and 15 minutes, or until cooked through.
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Our Recipes
Our Recipes