If fennel and naartjie aren’t to your liking, substitute the fennel with a peeled green applecut into blocks and use lemon juice and zest to taste, instead of the naartjie juice.
1. Heat the butter in a pan and stir-fry the bacon until crispy. Add the onion and stir-fry until soft and glossy. Add the fennel and stir-fry until it is just tender. Remove from the stove and stir in the bread cubes. Add the chopped fennel leaves and season with black pepper and naartjie juice. Allow to cool.
2. Preheat the oven 180°C. Butterfly the deboned chicken on a clean work surface with the skin facing down and spread the filling across the middle. Carefully roll the meat around the filling to form a neat parcel and secure with kitchen string.