Roast chicken with bread stuffing
- February 2018
- Serves 4
- Hands-on time 20 min, oven time 1½ hours
Chef, food writer and cookery teacher Alan Rosenthal is known for his one-pot dishes but it’s a stuffed chook that’s closest to his heart, redolent of Friday nights round the family dinner table.
- 15.5g (6.1g saturated)
- 20.9g (2.8g sugars)
- 100g chunky breadcrumbs, made from a stale loaf
- ¼ tsp ground ginger
- ¼ tsp salt
- ½ medium onion
- 25g butter, melted
- 1 medium free-range egg, lightly beaten
- 2kg whole free-range chicken
- Heat the oven to 180°C/160°C fan/gas 4. In a large bowl, mix the breadcrumbs with the ginger, salt and some black pepper. Grate in the onion, then add the melted butter and the egg. Mix everything together to make a soft ball of stuffing.
- Carefully push your fingers under the skin of the chicken breast where it meets the neck, to release the skin from the meat. Push the stuffing up into the space you’ve created and shape it around the neck cavity, pulling the skin of the neck underneath to prevent the stuffing from falling out.
- Season the chicken well and put in a medium roasting tin. Roast for 1½ hours or until the juices run clear when you push a skewer into the thickest part of the leg. Rest for 15-20 minutes. Carve and serve with hunks of stuffing and your favourite veg.
”I was taught to stuff the chicken under the skin, which helps to keep the bird moist and allows the lovely cooking juices to soak into the stuffing.” – Alan Rosenthal
Serve the chicken scattered with freshly chopped thyme or parsley, if you like.
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