2 kg (4 lb) chicken, boned
75 g (3 oz) butter
1 large onion, peeled
2 stalks celery, washed
100 g (4 oz) medium oatmeal
15 g (1/2 oz) chopped parsley
rind of 1 lemon
juice of 1/2 lemon
60 ml (4 tbsp) stock
freshly ground pepper
butter or vegetable oil
75 g (3 oz) butter
1 large onion, peeled
2 stalks celery, washed
100 g (4 oz) medium oatmeal
15 g (1/2 oz) chopped parsley
rind of 1 lemon
juice of 1/2 lemon
60 ml (4 tbsp) stock
freshly ground pepper
butter or vegetable oil
method
1. Preheat the oven to 180°C (350°F) Gas 4.
2. To bone the chicken, place the chicken, breast side downwards, on the board and split the bird down the back with a very sharp knife.
3. Ease the skin and flesh from the carcass with the knife and fingers. Insert the knife between the ball and socket of the thigh joint and remove the sinews. Take out the thigh bones, which should come away cleanly.
4. Hold the joint between the finger and thumb and gradually work the meat from the drumstick. Remove the wing joint from the body and carefully work the flesh from the breastbone without cutting the skin. Remove the breastbone completely. Flatten out the bird on a board ready for stuffing.
5. To make the stuffing, melt the butter in a saucepan, dice the onion and cook over a low heat for 5 minutes.
6. Remove strings from celery with a potato peeler and dice finely. Add the celery to the onion, cook for a further 3 minutes.
7. Sprinkle in the oatmeal and stir for a few minutes with the buttery vegetables.
8. Add parsley, lemon rind and juice. Add a little stock until the stuffing holds together.
9. Lay the stuffing in the cavity of the chicken, reform its shape and sew up with a trussing needle and thin string.
10. Rub over the skin of the chicken with the squeezed lemon half, season with pepper, spread with a little butter or paint with vegetable oil and roast in foil for 1 hour 40 minutes.
11. Remove foil for the last 20 minutes.
2. To bone the chicken, place the chicken, breast side downwards, on the board and split the bird down the back with a very sharp knife.
3. Ease the skin and flesh from the carcass with the knife and fingers. Insert the knife between the ball and socket of the thigh joint and remove the sinews. Take out the thigh bones, which should come away cleanly.
4. Hold the joint between the finger and thumb and gradually work the meat from the drumstick. Remove the wing joint from the body and carefully work the flesh from the breastbone without cutting the skin. Remove the breastbone completely. Flatten out the bird on a board ready for stuffing.
5. To make the stuffing, melt the butter in a saucepan, dice the onion and cook over a low heat for 5 minutes.
6. Remove strings from celery with a potato peeler and dice finely. Add the celery to the onion, cook for a further 3 minutes.
7. Sprinkle in the oatmeal and stir for a few minutes with the buttery vegetables.
8. Add parsley, lemon rind and juice. Add a little stock until the stuffing holds together.
9. Lay the stuffing in the cavity of the chicken, reform its shape and sew up with a trussing needle and thin string.
10. Rub over the skin of the chicken with the squeezed lemon half, season with pepper, spread with a little butter or paint with vegetable oil and roast in foil for 1 hour 40 minutes.
11. Remove foil for the last 20 minutes.
serving amount
serves 6 - 8
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