Roasted chicken stuffed with buckwheat

Ingredients

• 2 kg Chicken, innards taken out
• 170 g Buckwheat
• 2 pcs Bay leaf, dried
• 1 pcs Onion, diced
• 1 pcs Spring onion, chopped
• 1 head Garlic, halved
• 4 tbsp Olive oil
• 1 tsp Salt, fresh ground
• 1/2 tsp Pepper, fresh ground

Method

1. Preheat oven to 180°C.
2. Clean chicken and remove giblets if it has.
3. Pat chicken dry and season generously with salt and pepper.
4. Meanwhile, bring a saucepan to a boil then cook the buckwheat until al dente. Drain well.
5. Heat 2tbsp olive oil in skillet; cook onion for 5-6 minutes or until tender.
6. Add spring onions and cook for 2 more minutes.
7. Remove from the heat and stir in buckwheat and bay leaves; mix well.
8. Stuff buckwheat mixture into chicken cavity. Cross chicken’s legs to close cavity.
9. Drizzle chicken with remaining olive oil over chicken and place on a roasting rack.
10. Add garlic to the roasting pan then roast for 60-75 minutes.
11. Turn chicken halfway through so both sides get evenly cooked.
12. Remove cooked chicken from oven and cover with foil.
13. Let it rest for 5-8 minutes before carving and serving.