• Overview
  • Ingredients
  • Directions
  • Reviews

Roasted, stuffed chicken is just the perfect addition to your meal. The cramming of mushroom stuffing under the skin gives the chicken really good flavour. Knock your taste buds out with this preparation for the perfect elaborate meal. 

Ingredient

  • Large knob unsalted butter
  • Olive Oil
  • 1 onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 500g mixed exotic mushrooms, chopped (I used Shitake, Portobello and button mushrooms)
  • Bunch of thyme
  • 1/2 lemon
  • handful pine nuts
  • 2 handfuls fresh white breadcrumbs
  • 1 egg, lightly beaten
  • 1.5kg free-range whole chicken

Direction

  • Preheat oven to 240 degrees celcius. Melt butter with a splash of olive oil in a large frypan over medium heat. Add the onion and garlic and cook, stirring, for about 10 minutes or until soft, but not coloured. Add mushrooms with the leaves from a few thyme sprigs, increase the heat to high and fry, stirring, for a further 5-10 minutes or until the mushrooms go slightly crispy
  • Remove the pan from the heat, grate in the lemon zest and season well. Transfer the mixture to a bowl and leave to cool. Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, followed by the egg
  • Roll three-quarters of the mushroom stuffing into balls and set aside. Carefully push your fingers between the meat and skin on top of the chicken to create a pocket, then gently push remaining stuffing into this pocket
  • Place the zested lemon half in the chicken cavity with the remaining thyme sprigs. Place chicken in a roasting pan, drizzle with olive oil and season with sea salt and pepper. Place in the oven and reduce the heat to 200 degrees. Cook for 40 minutes, and then add mushroom stuffing balls to the pan. Return to the oven and cook for a further 35 minutes until the chicken is golden
  • Allow the roast chicken to rest, loosely covered with foil for 10 - 15 minutes, then serve with smashed potatoes and seasonal green vegetables
  • Large knob unsalted butter
  • Olive Oil
  • 1 onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 500g mixed exotic mushrooms, chopped (I used Shitake, Portobello and button mushrooms)
  • Bunch of thyme
  • 1/2 lemon
  • handful pine nuts
  • 2 handfuls fresh white breadcrumbs
  • 1 egg, lightly beaten
  • 1.5kg free-range whole chicken
  • Preheat oven to 240 degrees celcius. Melt butter with a splash of olive oil in a large frypan over medium heat. Add the onion and garlic and cook, stirring, for about 10 minutes or until soft, but not coloured. Add mushrooms with the leaves from a few thyme sprigs, increase the heat to high and fry, stirring, for a further 5-10 minutes or until the mushrooms go slightly crispy
  • Remove the pan from the heat, grate in the lemon zest and season well. Transfer the mixture to a bowl and leave to cool. Once the mixture has cooled, use clean hands to mix in the pine nuts and breadcrumbs, followed by the egg
  • Roll three-quarters of the mushroom stuffing into balls and set aside. Carefully push your fingers between the meat and skin on top of the chicken to create a pocket, then gently push remaining stuffing into this pocket
  • Place the zested lemon half in the chicken cavity with the remaining thyme sprigs. Place chicken in a roasting pan, drizzle with olive oil and season with sea salt and pepper. Place in the oven and reduce the heat to 200 degrees. Cook for 40 minutes, and then add mushroom stuffing balls to the pan. Return to the oven and cook for a further 35 minutes until the chicken is golden
  • Allow the roast chicken to rest, loosely covered with foil for 10 - 15 minutes, then serve with smashed potatoes and seasonal green vegetables

Not reviewed yet

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