’Nduja & crème fraîche-stuffed roast chicken   Print Author: Anna Hedworth Serves: 4 Ingredients 1 large free-range chicken 100g ’nduja 150g crème fraiche or sour cream salt and pepper ½ onion ½ lemon 25g salted butter To serve: roast potatoes braised fennel with orange, lemon & fino sherry (page 176 of Service) green salad aioli (page 270 of Service) Method On a Saturday afternoon we stuff chickens for a Sunday. We use a mix of crème fraîche, lots of salt … Continue reading ’Nduja & crème fraîche-stuffed roast chicken