Roast Chicken with Bread Stuffing

Print Recipe
Roast Chicken with Bread Stuffing
Votes: 0
Rating: 0
You:
Rate this recipe!
Cook Time 1-1/2 hours
Servings
Cook Time 1-1/2 hours
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. A stuffing transforms succulent roast chicken into something extra special. For a change, instead of placing stuffing in the cavity of the bird try placing it between skin and the flesh.
  2. Ingredients: 1 (1.5 kg) chicken 30 g butter (or buttter-flavoured margarine), melted 2 cloves garlic, crushed BASIC BREAD STUFFING 125 g breadcrumbs, made from stale bread 1 onion, finely chopped 60 g butter, or margarine, melted 1 egg, lightly beaten 90 g pine nuts, toasted 2 teaspoons chopped fresh parsley 1 tablespoon chopped fresh rosemary freshly ground black pepper
  3. Directions: 1. To make stuffing, combine breadcrumbs, onion, buter, egg, pine nuts, parsley and rosemary in a bowl and mix well. Season to taste with black pepper and fill cavity of chicken with stuffing. Secure opening with metal or bamboo skewers. 2. Tuck wings unter body of chicken and tie legs together. Place bird breast side up in a baking dish. Combine butter and garlic, brush over chicken and bake, turning several times, for 1-1/2 hours or until bird is cooked. On completion of cooking allow whole bird to stand for 10-15 minutes. This tenderises the meat by allowing the juices to settle into the flesh. STUFFING VARIATIONS Fruity Stuffing: Soak 125 g chopped mixed fruit in 125 mL dry white wine for 30 minutes. Mix into the basic stuffing. Fruits such as apricots, prunes and currants are popular choices. Replace rosemary with 1 teaspoon mixed spice. Mushroom and Ham (or Smoked Goose Breast) Stuffing: Add to thebasic stuffing 125 g finely chopped ham, or smoked goose breast, 90 g sliced button mushrooms that have been cooked in 1 teaspoon olive oil, and 1 tablespoon Dijon mustard. Hot'n Spicy Stuffing : Add 1/2 teaspoon chilli powder to the basic stuffing. Replace pine nuts with the same quantity of sunflower seeds and replace parsley and rosemary with 1 teaspoon ground cumin and 1 teaspoon garam masala.
Recipe Notes

Source: Old CookShare. Recipe ID: 2080

Share this Recipe
 
About CookShare 0 Articles

CookShare.com was created with the goal of serving and sharing the culinary enthusiasts among you with variety of recipes and related content people share here.

Be the first to comment

Leave a Reply

Your email address will not be published.


*