Roast Chicken With Egg Stuffing Recipe

How to make it

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• For greater flavors, massage butter all over chicken and season. Seal the chicken in a ziploc bad and marinade with seasonings overnight. Vegtables for side dishes can also be added. Avoid too much liquid, sticking with a dry-type rub
• Pre-heat oven to 375/190
• Carefully take whole peeled HARD boiled eggs and onions and stuff the chicken with as many as possible (without splitting the eggs. (1-2 eggs will fit nicely in the back as well)
• Truss the opening with skewars or poultry string
• Place chicken on a small rack inside a roadting pan
• Bake covered for about 60 min to 75 min ensuring no pink remains and juices run clear - or use a meat thermometer for an internal tempature of minimum 165 degrees
• For a browner, crisper skin uncover for the last 10-15 minutes
• To serve, simply place in a platter and open the chicken, for presentation allow the eggs to spill onto the plate - this looks really neat if spilled onto a bed of garnish - think of a "nest" for the chicken and eggs!
• This produces an amazing chicken and egg-infused flavor, and the whole eggs keeps the meat very tender. Much better then one would excpect!
• Serve alongside your favorite sides: potatoes, vegtables, rice etc etc.