Chicken with Sweetcorn Stuffing recipe
ingredients
1 chicken weighing 1.5 kg (3 1/2 lbs)
2 ears sweetcorn
1 1/2 tsp salt
1 green pepper
1/2 stick (2 oz) 50 g butter
4 oz (100 g) sausagemeat
1/2 tsp white pepper
2 tbsp oil
1 carrot
1 onion
1 garlic clove
5 tbsp white wine
5 tbsp chicken stock
4 oz (100 g) 1/2 cup soured cream
2 ears sweetcorn
1 1/2 tsp salt
1 green pepper
1/2 stick (2 oz) 50 g butter
4 oz (100 g) sausagemeat
1/2 tsp white pepper
2 tbsp oil
1 carrot
1 onion
1 garlic clove
5 tbsp white wine
5 tbsp chicken stock
4 oz (100 g) 1/2 cup soured cream
method
1. Cover sweetcorn with water, add 1/2 tsp salt and boil for 45 minutes. Scrape kernels off cob.
2. Wash and dry chicken; chop heart and liver.
3. Preheat oven to 200°C (400°F) Gas Mark 6.
4. Clean and chop green pepper, then saute in half the butter with giblets. Add sausagemeat and sweetcorn kernels, seasoning well.
5. Stuff chicken with this mixture, sew up, brush with oil and roast for 1 1/4 hours on lowest shelf of oven.
6. Peel and grate carrot Peel onion and cut into eighths. Peel and chop garlic, saute in remaining butter with carrot and onion until nicely browned, pour in wine and stock and simmer for 10 minutes.
7. Strain and combine with soured cream and serve with chicken.
2. Wash and dry chicken; chop heart and liver.
3. Preheat oven to 200°C (400°F) Gas Mark 6.
4. Clean and chop green pepper, then saute in half the butter with giblets. Add sausagemeat and sweetcorn kernels, seasoning well.
5. Stuff chicken with this mixture, sew up, brush with oil and roast for 1 1/4 hours on lowest shelf of oven.
6. Peel and grate carrot Peel onion and cut into eighths. Peel and chop garlic, saute in remaining butter with carrot and onion until nicely browned, pour in wine and stock and simmer for 10 minutes.
7. Strain and combine with soured cream and serve with chicken.
serving amount
serves 4
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more information
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