Bacon & Mushroom Chicken Roll

I recently shared my recipe for a whole deboned chicken, stuffed with sage & halloumi cheese.
I was so chuffed with my deboning-skills and how that chicken roll turned out, that I decided to make it again with a different stuffing.
This time I made a bacon & mushroom chicken roll and it did not disappoint!

Bacon & Mushroom Chicken Roll {LCHF, Banting, Paleo}

Once again, sticking to the basics and using classic flavour combinations paid off – bacon, mushrooms, chicken – boom!

You can serve this with a herb salad or sautéed spinach or whatever you fancy, really.

It’s quite easy to make and deboning a chicken sounds more complicated than it actually is – you just need a really sharp knife and this handy YouTube video that’ll guide you through it:

According to my dear hubby, anything ‘stuffed’ is so very old-school and eighties-like… {He thoroughly enjoyed his eighties dish though! 😉 }

Bacon & Mushroom Chicken Roll {LCHF, Banting, Paleo}

Let’s get to the recipe, shall we?

Low Carb Bacon & Mushroom Chicken Roll – perfect for a family dinner or a cosy dinner party

Servings: 8
Time: +- 2hours

Difficulty: a bit of effort

You will need:

1 deboned chicken {the one I used was 2 kg before deboning}
3 leeks, cleaned thoroughly & sliced
200 g mushrooms, chopped
250 g streaky bacon, sliced
butter

Debone the chicken as demonstrated in the video above.

Sauté the leeks in a tbsp. of butter until soft, then add the bacon and cook until it starts to brown.
Add the mushrooms and cook until soft. Allow to cool slightly.

Place the chicken skin-side down on your work surface. Season with salt.
Place the bacon & mushroom mixture onto the middle of the chicken {on the breast area} and then roll:

Start at one end and roll the chicken, making sure the stuffing stays in place.

You can use butcher string to securely tie the chicken, or one of those elastic net thingies, or simply tuck in the open ends and secure with a toothpick or two.
You could even use meat glue! 😉

Place the chicken roll in a medium roasting dish, with the smooth side up, and all the tucked in bits at the bottom.
Bake at 160C for 90 minutes.

Somewhere halfway through the baking process, baste the top of the roll with the chicken juices, and continue to bake.

Once cooked, allow to rest for a while, then slice with a sharp knife and serve with your favourite greens or veggies.

Bacon & Mushroom Chicken Roll {LCHF, Banting, Paleo}

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