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.
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
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.
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.