Roast chicken with stuffing

Dedicated to my children, Danny and Sara

I used a boned chicken, which I don’t usually do and as Danny pointed out, there was more stuffing than chicken!

1 chicken, 4 cloves of garlic, 1 large glass of white wine, a drizzle of olive oil

for the stuffing

• 200g breadcrumbs (I used leftover bits, which must have added up to about 3/4 baguette)
• 100g bacon, diced very small
• 2 shallots, chopped very fine
• thyme, 2-3 sprigs, wash and pull the leaves off
• rosemary, 2-3 sprigs, chopped
• parsley, chopped
• 2 eggs, beaten
• pinch salt
• juice and grated rind of 1 lemon
• water

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• gently fry the bacon and shallot until golden brown
• add to the breadcrumbs
• add herbs
• mix in the eggs, salt and lemon
• add enough water to make a sticky consistency, leave to stand for 15-20 minutes
• spoon the stuffing into the chicken
• close with wooden cocktail sticks

• place in a roasting dish, along with the garlic and drizzle with the oil and wine
• roast for 1 and a half hours in the oven at 190ºC, basting often
• leave to stand for at least ten minutes before carving
• make gravy from meat juices and some of the water form boiling the broccoli

 

 

 

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Serving suggestion:

Oven-roast cherry vine tomatoes with basil, boiled broccoli, quinoa and the gravy