Place drained Edgell Chick Peas and bread into a food processor and process until well chopped. Remove to a medium bowl.
Stir in chopped bacon, spring onions, thyme, egg and 1 tablespoon of melted butter and mix well.
Spoon stuffing into chicken cavity, then secure vent with a bamboo skewer. Tie legs and wings securely.
Brush well with remaining melted butter and place into a greased baking dish. Cook in a preheated oven at 180°C for 2 hours. Serve with Birds Eye Oven Roast Potatoes.