The humble roast chicken makes an appearance almost weekly in our house which has meant I have had many opportunities to make different stuffings and find the best way to cook them.
Last week I made this Mushroom and Onion Stuffing and it would have to be one of my favourites. It is easy to make and makes great use of bread that would most likely end up in the bin.
You can switch the herbs to others like; sage, rosemary or oregano to give it a different flavour each time if you wish.
INGREDIENTS
Olive Oil, for cooking
4 Slices of day old bread, I used wholemeal but you can use whatever bread your normally have in the house.
4 Button mushrooms, diced
1 Onion, diced
1 Garlic Clove, diced
1 Chicken Stock Cube
Salt and Pepper
2 Sprigs Fresh Thyme (or 1/2 Teaspoon of dried)
2 Sprigs Fresh Parsley (or 1/2 Teaspoon of dried)
50ml Water
LETS PUT IT ALL TOGETHER
1. Place a large non-stick frypan over a medium high heat. Add a splash of oil followed by the mushrooms, onion and garlic. Saute until the vegetables start to soften. Remove from the stove.
2. Using a food processor with the metal blade, process the bread until it resembles breadcrumbs. Add the remaining ingredients and process until it starts to come together. If it doesn’t come together simply add a little more water while the food processor is on.
3. Remove from the food processor and spoon into the chicken, pressing down to compact it.
To prepare you chicken for roasting:
After stuffing, cut two thin slices of butter and place them between the breast meat and the skin as shown in the photo. Season with salt and pepper and place into a pre heated 200 degree Celsius oven for 30 minutes. This will brown the skin and make it crispy. After 30 minutes reduce the oven temperature to 160 degree Celsius and cook for a further 1hr 30 minutes (for approx 2kg chicken).
Find more roast chicken cooking tips here
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