Stuffed Roasted Chicken

Stuffed Roasted Chicken
This is a variation taken from a French recipe called Galantine of Duck.
Duck was too expensive for me 30 years ago, so I swapped the duck for chicken instead and it became one of my favourites.
This dish looks impressive, smells delicious and is simple to make. I always cooked this when I had guests over but hadn’t had the energy to be faffing around!! Don’t tell!! Irrespective, the whole house takes on a lovely aroma which I think is welcoming to visitors and it never fails to delight.

1 whole medium sized chicken (de-boned)
750g             Minced chicken
2                      Egg yolk
2 Tbs            Chopped parsley
2 Tbs           Tomato puree
1C                  Breadcrumbs
1 Tbs            Currants
*you will need a needle and thread for this recipe and some VERY basic sewing skills!

1. If feeling adventurous, de-bone the chicken. Why not? Its a great stress reliever! Otherwise, you can always ask your butcher to do this for you.

2. Combine the rest of ingredients and roll into a cylindrical shape and place it on the chicken. Fold both sides of the chicken, and then sew the chicken up- in any fashion you can. No one will be checking the stitch work!

3. Pop it onto a baking tray and bake at 180C for 1.45h or until cooked, on the middle shelf.

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