https://www.cutoutandkeep.net/projects/roast-chicken-stuffing • Posted by Miss Dee
So roast chicken was on the menu over the weekend, so off to market I went and got some pretty big chickens for a really good price! Got home cleaned them up and wondered whether I would go for a traditional stuff, my secret stuffing (How-to coming soon) or not to bother! I decided on the traditional and here it is!
So roast chicken was on the menu over the weekend, so off to market I went and got some pretty big chickens for a really good price! Got home cleaned them up and wondered whether I would go for a traditional stuff, my secret stuffing (How-to coming soon) or not to bother! I decided on the traditional and here it is!
Collect all ingredients. make sure to wash all vegies properly. Peel the onion and carrot. Cut the onion into quarters and place in blender and grate till fine. Then remove onion and blend carrot. The trick with the carrot it to leave it a little chunkier. Then blend your celery (you can also just chop this coarsley with a kitchen knife if you prefer), as with the carrot, leave this a little coarse. Lastly chop the capsicum coarsely. Now normally I grate all my vegies with a hand grater, but I was a bit pressed for time so I cheated and used a blender this time!
Combine all ingredients in a large bowl and mix well.
If the stuffing is to moist, add a small amount of breadcrumbs and check consistency. Keep adding breadcrumbs till the stuffing can be hand rolled into sticky balls.
Place balls of stuffing into chicken cavity and pat down. Seal the end of the chicken with some skewers and cook in the over on 200 degrees celcius, for approx 2 hours, or until cooked (check with a meat thermometer). Serve with roast vegies or chips and salad and ENJOY!!
Note: If you have leftover stuffing you can place it in containers and freeze for up to 2 months!