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Roast chicken with bulgar wheat stuffing

Serves   6
Prep time: 30 mins
Cooking time: 1 hour

Roast chicken and a zesty stuffing make a delicious winter meal.





  • 1 Tegel Chicken Size 18
  • 2 Onions
  • Stuffing:
  • 1/2 cup bulgar wheat or brown rice, boiled in 1 cup water for 10 minutes or soaked for one hour, drained
  • 1/2 tsp ground cinnamon
  • 50 g butter, cubed
  • 1/2 tsp each, salt and pepper
  • 1/2 Lemon
  • 1 bay leaf
  • 2 tbsp olive oil
  • extra peppercorns, optional


  1. Preheat oven to 220 C (430 F).
  2. Peel and grate one onion into a bowl. Add the drained bulgar wheat, cinnamon, half the butter, salt and pepper. This stuffing is generous with pepper.
  3. Stuff the main cavity of the chicken with the stuffing. Lastly, add the lemon and then tie legs together to keep stuffing intact.
  4. Oil a baking dish and place the chicken in it. Add the bay leaf, the remaining onion (roughly cut) and butter, additional peppercorns and ½ cup of water
  5. Cover and cook for 45 minutes then uncover and cook until the chicken is cooked, the juices run clear and the stuffing is tender (approx. another 15 - 20 minutes)

Serve up with roast pumpkin and cauliflower and some steamed greens like broccoli and peas.