Tuesday, September 18, 2012

Roast Chicken with Herb Stuffing

Roast chicken is always good, but roast chicken with stuffing is even better! One day after class I was having one of those cravings for chicken stuffing. Okay, I know it's a bit weird, who craves chicken stuffing? I'm glad I craved it though, I always thought making turkey/chicken stuffing would be some extremely complicated task but to my surprise, it was pretty simple. If we can do it, you obviously can do it too! It may be a little fattening but trust me, it's worth it! The smell that fills the kitchen when this is cooking in the oven would make you itch to check the oven continuously to see if it's ready.

  • Butter
  • Bacon 
  • 3 tomatoes
  • 5 slices of white bread
  • 1 egg
  • Rind of a lemon
  • 1 onion
  • 2 cloves of garlic
  • Mixed herbs: Sage, Marjoram, Thyme
  • 1 whole chicken
  • Salt and pepper
  1. Dice tomatoes, onions and garlic. 
  2. Trim the excess fat off the chicken. 
  3. Preheat oven to 180 ºC.
  4. Cook the bacon, onions and garlic in some butter and if you have some chicken fat, throw that in as well! (That's what we did) A mushy paste should result as seen in the first picture of the collage. Place in a large bowl.
  5. Shred bread slices into smaller pieces and place in bowl.
  6. Add 1 and a half teaspoon of the herbs into the bowl, the tomatoes, lemon rind, an egg and some salt and pepper.
  7. Mix well until it the bread is moist and has a sticky-like texture.
  8. Rub whole chicken with some salt and mixed herbs.
  9. Place the stuffing in the chicken cavity. (Or in easier terms, stuff the chicken through the rear!)
  10. Put in prepared oven tray and cook for 1 hour 15 mins. (30 mins at 180ºC and the next 45 mins at 120ºC). Times may vary depending on your oven.

Golden crisp skin with juicy meat and delicious stuffing.
Served with some boiled carrots and salad.

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