1 x 1.7kg chicken
2 tablespoons extra virgin olive oil
100g unsalted butter
1 brown onion, finely chopped
2 cloves garlic, crushed
⅓ cup (80ml) port
3 cups (210g) fresh sourdough breadcrumbs
1 teaspoon finely grated orange rind
1 tablespoon thyme leaves, finely chopped
½ cup (70g) shelled pistachios, roughly chopped
⅓ cup (50g) dried cherries (you can use dried cranberries in place of the cherries)
sea salt and cracked black pepper
1¼ cups (300g) store-bought quince jelly
1 tablespoon malt vinegar

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1.Preheat oven to 180°C.
2.To make the port and pistachio stuffing, melt the butter in a medium non-stick frying pan over medium heat.
3.Add the onion and garlic and cook, stirring, for 6 minutes or until soft.
4.Add the port and cook for a further 2 minutes.
5.Transfer to a large bowl and add the breadcrumbs, orange rind, thyme, pistachios, cherries, salt and pepper. Mix well to combine.
6.Line a baking tray with non-stick baking paper.
7.Fill the cavity of the chicken with the stuffing. Place on the tray and tie the legs with kitchen string. Rub the skin with oil and sprinkle with salt.
8.Roast for 1 hour or until golden and cooked through.
9.To make the quince glaze, place the jelly and vinegar in a small saucepan over low heat.
10.Cook, stirring, for 3–4 minutes or until syrupy.
11.Brush the chicken with the glaze, placing any extra in a jug, to serve.

Recipes and images extracted
from Christmas Feasts
and Treats
by Donna Hay,
published by 4th Estate AU.
Photography by Con Poulos
& Chris Court, styling by
Steve Pearce. $49.99.