This recipe is best with
Recipe Ingredient
- 1 whole chicken (1.5kg)
- Chicken stuffing:
- 2 Russet potatoes, diced
- 400g button mushroom, sliced
- 200g oyster mushroom
- 1 carrot, diced
- 1 celery stick, diced
- 1 cup French loaf, cut into small pieces
- 8 garlic cloves with skin
- 1 yellow onion, chopped
- 125g butter
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chilli flakes
- 50g rosemary
- Butter mix for the chicken. Mix together.
- 100gm butter
- 1 tsp chili flake
- 1/2 tsp black pepper
- Rosemary
Instructions
- Melt butter over low heat. Add onion, garlic, potatoes , carrot and celery. Cook for 5 mins.
- Add mushrooms, bread, salt, pepper, chilli flakes and herbs. Cook for 2 mins.
- Fill chicken with stuffings. Keep aside balance stuffing. Rub butter mixture all over the chicken.
- Place chicken and balance of the stuffing in a roasting tin. Cook for about 45 mins at 200 degrees Celcius. Baste chicken every 15mins.
- Note: To make sauce, place the roasting tin with roasted stuffing (balance) over medium heat, mix in 4 tbsp of flour and 500ml chicken stock. Cook for 7 mins. Then remove from fire.
- Tips: Once the chicken is cooked, remove from oven. Then cover with an aluminium foil for 15 mins to keep it moist .
