How to make
Finely chop the onion.
Heat a cup of olive oil in a pan. Add the chopped onion, rice and small cubes of bacon. Fry for a few minutes, pour the vegetable broth, the juice of one orange and a pinch of grated orange peel.
Cover the pot and cook, until the rice has absorbed all of the broth. Remove the pan from the heat. Add the coarsely ground walnuts.
Season the chicken with salt inside and out. Season it with ground black pepper.
Fill it with the prepared stuffing and sew the opening with thread or carefully place toothpicks through it.
Spread the chicken with olive oil. Put it in a baking pan with a little fat and roast it in a preheated oven at 360°F (180°C) with a fan for 20 minutes.
Pour the white wine into a bowl, add the juice of the other orange, chopped rosemary, salt and black pepper. Pour the dressing over the chicken and place the baking pan back into the oven.
Finish roasting for another 40 minutes, by opening the oven from time to time and pouring the chicken with the sauce.
Cut the roasted chicken into portions and serve it with the rice, bacon and walnut stuffing and orange slices!
Enjoy!
