Prune and Nut Stuffed Roast Chicken

December 24, 2016

Sl Num	Ingredients	Quantity	UOM

1	GTFL Whole Chicken with Skin	1.5	Kgs
2	Bacon rashers (optional)	5	Nos
3	Table Butter	25	Gms
4	Salt	To taste
5	Pepper	To taste

	Prune and nut stuffings

Sl Num	Ingredients	Quantity	UOM

1	Table Butter	25	Gms
2	Chopped stoned prunes	50	Gms
3	Chopped Walnuts	50	Gms
4	Fresh Breadcrumbs	50	Gms
5	Beaten Egg	1	Nos
6	Fresh Chopped Parsley	15	Gms
7	Fresh Chopped garlic Chives	15	Gms
8	Port Wine/ Red Wine	30	Ml

	Gravy

Sl Num	Ingredients	Quantity	UOM
1	Butter	20	Gms
2	plain refined flour	20	Gms
3	Chicken stock	300	Ml
4	Salt	To taste
5	Pepper	To taste

Method:-

1. Pre heat the covection oven at 190 deg C

2. Mix all the stuffing ingredienst together in a bowl

3. Stuff the neck end of the chicken quite loosely, allowing space for breadcrumbs to swell suring cooking.

4. Tuck the neck skin under the bird to secure the stuffing and hold in place with the wing tips, You may also use a string.

5. Place in a roasting tray and cover the chicken with Bacon (opyional).

6. Spread with the remaining butter, cover loosely with foil and roast forabout 90 minutes.

7. Baste with juicesin the roasting tray 3-4 times during cooking.

8. Remove any trussing stringand transfer toa serving tray.

For the gravy:- Use the juices extract in the backing tray and mix with the flour and butter in a pan.
Add chicken stock, seasoning and bring it to boil. Strain and serve with the roast chicken.