Orange Roast Chicken with Bacon Stuffing

Orange Butter

• 1 orange
• 4 oz unsalted butter, softened
• 1 tbsp honey

Bacon Stuffing

• 5 oz day old bread, cubed (see Tip)
• 6 oz yellow onions, quartered
• 3 oz baby carrots, halved
• 3 oz celery, in pieces
• 1 garlic clove
• 4 fresh sage leaves
• ½ oz extra virgin olive oil, plus extra to grease and drizzle
• 4 oz bacon, sliced (½ in.)
• 4 oz chicken broth

Orange Roast Chicken

• 1 whole chicken, organic, giblets and neck removed from cavity
• salt, to season, to taste
• ground white pepper, to season, to taste
• 10 fresh sage leaves
• 16 oz rainbow carrots, peeled