3 cups breadnut 3 slices bacon 3 tbsp thyme, chopped Eschallot Wirri-wirri peppers Salt to taste 2 cups biscuit crumbs 1 egg ½ pt wine 2 tbsp margarine Parsley Watercress
Cook the breadnuts in a small amount of water and crush them when they become soft.
Add the seasonings, biscuit crumbs, chopped bacon, and beaten egg. Mix together.
Wash the chicken with lemon, then rub with piquante sauce, salt and pepper.
Stuff the bird with the breadnut mixture and sew up the cavity. Brush with melted margarine.
Melt a little fat in the bottom of a casserole dish or baking pan. When hot, put the chicken in and pour wine around it. Cover with casserole lid or tin foil, and bake in a hot oven basting often until tender.
Serve the chicken on a dish, garnished with parsley and watercress. Serve gravy separately.