Stuffed Roast Chicken




1 Roasting Chicken (5 to 6 pound)

Olive Oil to roast

For the stuffing

1 cup onion chopped finely

3 cups stale breadcrumbs

4 or 5  fresh sage leaves chopped

10g butter

salt and pepper to taste

Cook the onions gently in a little water for a minute or two with the then drain well

Mix together all ingredients binding together with the butter

To prepare the chicken

Pre-heat oven to 425 degrees F

Wash the chicken thoroughly inside and out dry with kitchen paper

Loosely push the stuffing mixture into the cavity of the chicken do not overfill as this stops the bird cooking properly.

It is optional whether or not you truss the chicken but cooking will take longer if you do I prefer to leave the chicken because any of the stuffing that falls out will flavour the gravy.

Brush the chicken with olive oil and place in a roasting dish with a little more oil

The chicken should be cooked for  1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.

Cover the chicken with foil and rest for about 20 minutes before carving






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{August 12, 2011} {Tags: }