Roast Chicken with Stuffing

five star polytunnels recipes chicken eggsRoast Chicken with Stuffing
Serves 4 – 6

2 kg ready to cook chicken
50 g Butter
Stuffing of your choice

Preheat the oven to 200 C/ 400 F/ Gas 6
Wash and wipe the chicken carefully and pat dry with kitchen paper towel.
Spoon the stuffing into the cavity of the bird. Close the opening with a skewer. Now spread thinly the softened butter over the skin, and cover loosely with tin foil

Place the chicken in a roasting tin in the centre of the oven for an hour. Remove the tin foil and cook for a final twenty minutes. Cooking is complete when the juice is colourless, test by piercing the leg with a sharp knife or skewer
Scottish Stuffing
Peel and finely chop one large onion, add 175 g of oatmeal, 75 g of shredded suet, and a tablespoon of water to bind the stuffing together and stir well

Old English Stuffing
Melt 100 g butter; add 100 g fresh breadcrumbs, grated rind of a lemon, grated shallot, and 4 Tablespoons of chopped parsley. Season with Salt and Pepper and stir well

Welsh Stuffing
Melt 100 g butter, add 100 g fresh breadcrumbs, 500 g diced grated cooking apples. Season with Salt and Pepper and Sugar and stir well

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