How to make it

  • 1 sweat off diced onion in a little butter, or olive oil for the unsaturated out there, until softened a little
  • 2 prepare couscous by covering in boiling water or chicken stock for extra depth and leaving it to absorb
  • 3 add onion and couscous to a mixing bowl big enough to host them, and add panko, sage, garlic and egg. Add the worcestershire sauce at this point if you didn't use stock in the couscous
  • 4 Mix, adding just enough milk to bind the mixture, you don't want it wet
  • 5 salt/pepper to taste, adding chilli if you want a kick
  • Wash chicken, pat dry and stuff cavity with mix. If extra mix loosen skin over breast meat and stuff there too. Use toothpicks to secure if you want. Rub salt / ground white pepper though chicken skin.
  • Cover with oiled foil (it won't stick) or, preferably, use a roasting bag.
  • Cook as per instructions - 30 minutes per pound, plus 30 overall, plus 40 because the bird is now stuffed and no air circulates in the cavity!
  • Remember to let chook rest for at least ten minutes before carving.
  • Enjoy!
  • Tip: before removing chook from oven slash the bottom of the roasting bag to collect juices for a delicious gravy!
  • Second tip: take the breast off whole and slice into thick pieces instead of trying to carve it on the bird!

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