1 onion, skinned and chopped
3/4 stick (6 Tbsp) 75 g butter
4 oz (100 g) fresh white breadcrumbs
finely grated rind and juice of 1 lemon
2 tbsp (30 ml) chopped fresh parsley
1 tsp (5 ml) concentrated mint sauce, or chopped fresh mint
salt and freshly ground pepper
4 chicken joints
3/4 stick (6 Tbsp) 75 g butter
4 oz (100 g) fresh white breadcrumbs
finely grated rind and juice of 1 lemon
2 tbsp (30 ml) chopped fresh parsley
1 tsp (5 ml) concentrated mint sauce, or chopped fresh mint
salt and freshly ground pepper
4 chicken joints
method
1. Fry the onion in 50 g (2 oz) butter for about 5 minutes, until soft.
2. Remove from the heat and mix in the breadcrumbs, rind and juice of lemon, parsley, mint and seasoning.
3. Gently lift as much skin as possible from the chicken joints and fill pockets with stuffing; secure with wooden cocktail sticks.
4. Put in a baking tin and brush with remaining butter, melted.
5. Cook in the oven at 200°C (400°F) mark 6 for 45-50 minutes, until the chicken is golden brown.
6. Remove the cocktail sticks.
7. Serve with gravy made from the pan juices.
2. Remove from the heat and mix in the breadcrumbs, rind and juice of lemon, parsley, mint and seasoning.
3. Gently lift as much skin as possible from the chicken joints and fill pockets with stuffing; secure with wooden cocktail sticks.
4. Put in a baking tin and brush with remaining butter, melted.
5. Cook in the oven at 200°C (400°F) mark 6 for 45-50 minutes, until the chicken is golden brown.
6. Remove the cocktail sticks.
7. Serve with gravy made from the pan juices.
serving amount
serves 4
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