Ingredients

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!

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes