• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

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


  1. Melt butter over low heat. Add onion, garlic, potatoes , carrot and celery. Cook for 5 mins.
  2. Add mushrooms, bread, salt, pepper, chilli flakes and herbs. Cook for 2 mins.
  3. Fill chicken with stuffings. Keep aside balance stuffing. Rub butter mixture all over the chicken.
  4. Place chicken and balance of the stuffing in a roasting tin. Cook for about 45 mins at 200 degrees Celcius. Baste chicken every 15mins.
  5. 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.
  6. Tips: Once the chicken is cooked, remove from oven. Then cover with an aluminium foil for 15 mins to keep it moist .
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