Roast chicken with macadamia, almond and orange stuffing

Method

1. Preheat oven to 200C (180C fan forced).
2. Fit the food processor with the work bowl and multipurpose blade. Add the spring onions, celery, garlic, ginger and bacon to the bowl and process on speed 1 until chopped. Remove from the bowl and set 1 tbs of this mixture aside for the gravy.
3. Melt the butter in a frying pan over a medium heat, cook the remaining onion mixture for 3 minutes or until softened.
4. Return cooked mixture to the processor. Add the bread, nuts, thyme, rind and juice, egg and season well with salt and pepper. Process on speed 1 until chopped and well combined.
5. Wash the chicken under cold water and dry well with paper towel. Tuck wing tips under chicken. Fill the cavity with the stuffing - wrap any excess stuffing in a square of foil and twist the ends. Secure the chicken opening with toothpicks and tie the legs together with string.
6. Using your fingertips carefully separate the skin from the breast and place in a couple of pieces of butter. Smear the remaining butter over the skin and rub over the oil.
7. Fit the work bowl with the adjustable slicing disc* and slice the vegetables on the thickest setting on speed 2.
8. Place the sliced vegetables on the base of a medium sized baking dish. Place roasting rack over the top and sit the chicken onto the rack, breast side up (the delicious chicken juices will baste the vegetables during cooking). Sit the extra stuffing parcel on the rack also. Roast for 1 ½ hours. Remove the chicken from the dish, cover with foil and rest for 15 minutes. Return the vegetables to the oven, to keep warm reduce the temperature to low.
9. Serve the chicken on the roasted vegetables and accompany with the gravy.
10. Pan juice gravy
11. Heat oil in a small saucepan. Place the reserved onion mixture in the saucepan and cook for 5 minutes or until onion has softened. Add the red wine, stock, jam, tomato paste and season with salt and pepper. Simmer for 10 minutes to thicken and reduce.