Stuffed Chicken recipe
information
750 calories per serving
ingredients
1.25 kg (2 1/2 lb) oven-ready chicken
salt and freshly milled white pepper
1/2 teaspoon paprika
100 g (4 oz) mushrooms
225 g (8 oz) goose liver pate
50 g (2 oz) pistachios
1/2 teaspoon dried thyme
1 egg
3 tablespoons breadcrumbs
2 tablespoons melted butter
salt and freshly milled white pepper
1/2 teaspoon paprika
100 g (4 oz) mushrooms
225 g (8 oz) goose liver pate
50 g (2 oz) pistachios
1/2 teaspoon dried thyme
1 egg
3 tablespoons breadcrumbs
2 tablespoons melted butter
method
1. Rub the inside of the chicken with a mixture of salt, pepper and paprika. Trim and wipe the mushrooms and chop them with the pate and pistachios. Mix these ingredients in a bowl with the thyme, egg and breadcrumbs.
2. Stuff the chicken with the mixture and sew up the opening with kitchen thread. Tie the legs and wings securely to the body of the chicken. Brush all over with melted butter and place the chicken breast downwards in a roasting tin.
3. Roast on the second shelf from the bottom of a hot oven (220°C, 425°F, gas 7) for 50 minutes. After 20 minutes turn the chicken over and brush again with butter.
2. Stuff the chicken with the mixture and sew up the opening with kitchen thread. Tie the legs and wings securely to the body of the chicken. Brush all over with melted butter and place the chicken breast downwards in a roasting tin.
3. Roast on the second shelf from the bottom of a hot oven (220°C, 425°F, gas 7) for 50 minutes. After 20 minutes turn the chicken over and brush again with butter.
serving amount
serves 4
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