Print Recipe

Spring Chiicken With Simple Stuffing

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: savoury
Servings: 4
Author: Karon

Ingredients

  • 6 slices white bread
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 1 clove garlic crushed
  • 2 rashers streaky smoked bacon
  • 2 tablespoons parsley finely chopped
  • 1 egg
  • Grated zest of 1 lemon
  • Salt & Pepper
  • 1 medium chicken freerange please
  • 2 tablespoons cream cheese
  • 1 tablespoon butter
  • 1 clove garlic crushed
  • 1 tablespoon white wine or dry vermouth
  • white pepper and salt
  • 1 tablespoon olive oil
  • 2 carrots
  • 1/2 onion
  • 1/2 cup water

Instructions

  • tear up the bread and whizz in processor to form breadcrumbs
  • Heat the oil in a small pan and cook the chopped onions for about 4 minutes, then add the garlic
  • Snip up the bacon into small pieces and add to the pan and cook for further 5 minutes
  • Remove the pan from the heat and set aside to cool
  • Finely chop the parsley and add to the cooled mixture
  • Beat the egg and add along with the lemon zest and some salt and pepper
  • Spoon the stuffing into the body cavity of the chicken prior to roasting the bird. Make sure you don't pack it in as you still want heat to get through and cook everything thoroughly
  • Soften the butter and mix well with the cream cheese
  • Stir in the crushed garlic and season with white pepper and a little salt (to avoid speckles)
  • Add the vermouth or white wine and mix well to create a paste
  • Lift the chicken skin on the breast using a rubber spatular (don't use anything metal as you could tear the skin) and push in spoonfulls of the creamy mixture massaging it all over under the skin
  • Sprinkle outer skin with a little olive oil
  • Put the carrots and onion into the bottom of a roasting tin and add the water
  • Place the bird on top of this little veggie trivet so that steam and heat can circulate freely
  • Cover loosley with tin foil
  • Roast in preheated oven for approximately 1 hour and 30 minutes (depending on the size of the bird of course) and remove foil for last 20 minutes of roasting time so the bird can brown on top.
  • The veggie trivet will provide great flavour for your gravy