Just like its bigger cousin, a chicken can be stuffed with almost anything. This recipe calls for vegetables, raisins and whole-meal bread crumbs, but you can add or remove ingredients to create your favorite filling.
|1 1/2 ounces butter||1 tablespoon chopped parsley|
|1 small onion, finely chopped||Grated rind of 1 lemon|
|1 celery stalk, finely chopped||1 tablespoon lemon juice|
|3 ounces whole-meal bread crumbs||4-pound chicken|
|1 ounce raisins|
Preheat the oven to 375 degrees F.
Melt 1/2 ounce of the butter in a small pan over a moderate heat and gently fry the onion and celery until they are soft but not brown. Mix the vegetables in a bowl with the bread crumbs, raisins, half the parsley and half the grated lemon rind. Bind the stuffing with half the lemon juice and pack it into the chicken. If necessary, tie the chicken legs together with string to secure them and place the chicken on a rack in a roasting tin.
Melt the remaining butter over low heat in a small pan and stir in the remaining parsley, lemon rind and lemon juice. Season lightly and use the mixture to baste the chicken.
Roast the chicken in a preheated oven for about 1 1/2 hours, until the juices run clear. Baste with the lemon and parsley mixture several times during the cooking time. Serve garnished with flat-leaf parsley and accompanied by roasted root vegetables, if you like.
Use salt & pepper for taste and roasted root vegetables, to serve (optional).
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