Tuesday, October 8, 2013

Day 8 - Roasted Chicken with Safari Fruit Stuffing

This is my absolute favorite Roasted Chicken with Stuffing Recipe ever! I first made it 2 Christmases ago, and since then we haven't tried any other. The juices make the most amazing gravy!

Photo credit bbcgoodfood.com

Roasted Chicken with Safari Fruit Stuffing

Stuffing Ingredients:
1 Whole Chicken of about 1.4kg
2 Tbs butter
1 Onion, finely chopped
2 Celery sticks, chopped
1 Granny Smith apple, grated
125g Pitted prunes, chopped
80g Peacan nuts, chopped
1 C Fresh breadcrumbs (GF: Use Gluten free breadcrumbs)
1 tsp Dried mixed herbs
2 Tbs lemon juice
1 tsp Grated lemon rind
Salt & Pepper to taste

Method:
1. Rinse the chicken in cold water and set aside.
2. Melt the butter in a heavy based frying pan and saute onion and celery for a few minutes until soft. Transfer to a large bowl.
3. Add all the remaining ingredients and mix well. Fill the cavity of the chicken and close up with string or tooth picks.

Basting Ingredients:
1/4C Cooking oil
3 Tbs Fresh lemon juice
3 Tbs Port or Red wine
1 tsp Worcestershire sauce
2 Cloves garlic, crushed
2 tsp Dried mixed herbs
Salt & Pepper to taste

Method:
1. Mix all the basting ingredients.
2. Place the chicken on an oven roasting pan in a preheated oven of 180*C for about 1 1/2 hours. Brush during baking and serve immediately.

Delicious served with soft fluffy rice, Roast vegetables and gravy!
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