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Prune and Nut Stuffed Roast Chicken

Prune and Nut Stuffed Roast Chicken

 

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.

See Also

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.

 

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