Ingredients :
1.5 Kg Chicken
2 Large carrots (to make a carrot bed)
150 ml White wine
60 ml Water
30 ml (2 tablespoon) Extra virgin olive oil
A couple of rosemary sprigs
The stuffing :
150 gram Breadcrumbs (finely grated)
50 gram Parmesan cheese (freshly grated)
50 gram Butter
4 gram (½ a level tsp) Sugar
5 Sage leaves
Salt and ground black pepper
Method :
Put the breadcrumbs into a large bowl.
Add Parmesan cheese.
Add a small pinch of salt
Sprinkle with black pepper.
Add sugar. Stir altogether.
Add the sage leaves (no more than 4 or 5).
Put the butter into a small pan, melt it and let it to bubble for few seconds ( don't let it to become brown )
Add the butter into the large bowl of Ingredients
Stir thoroughly. You will notice that the butter is not enough to moist the stuffing mixture, so go to the
next step and follow the instructions.
Pour some boiled water (the equivalent of half a glass) into the small pan you used to melt the
butter and swirl the pan
Add this water gradually into the large bowl.
Stir thoroughly until all the stuffing mixture is moist. Remember that the mixture should not be too dry, but also not too wet.
Stuff the chicken cavity with your mixture.
The mixture you have prepared should be enough to stuff the whole chicken.
Stitch the bottom with a fine string to secure the stuffing.
Cut the carrot in thick stripes and make a bed with them, to keep the chicken separated from the liquid sauce in the bottom.
Add the white wine, the Olive oil, and the rosemary sprigs
Add the water
Remove the chicken onto the carrot bed and then put everything in the oven.
A roughly guide is to calculate 40 minutes per kilo plus a further 30 minutes at 190ºC (Gas mark 5).
After 20 minutes, take the chicken out of the oven and prick it with a fork all around. This will allow the chicken juices to fall in the bottom and create the gravy.
Before putting the chicken back into the oven, baste with the sauce you have in the bottom.
Remember to baste every 20 minutes until the end.
after one hour basting, You will notice the sauce in the bottom is richer than the previous basting
Let the chicken roast for about 2 hours. If during the cooking the breast becomes brown too early, cover with foil
After 2 hours, cut the chicken in half with kitchen scissors.
Put the chicken back into the oven for about 10-15 minutes so that the surface of the stuffing gets a kind of golden brown colour.
This is the last touch in having everything perfectly cooked.
Finally you can enjoy this Stuffed Roast Chicken Recipe serve for 5
Check my other Italian Recipe :
Stir thoroughly. You will notice that the butter is not enough to moist the stuffing mixture, so go to the
next step and follow the instructions.
Pour some boiled water (the equivalent of half a glass) into the small pan you used to melt the
butter and swirl the pan
Add this water gradually into the large bowl.
Stir thoroughly until all the stuffing mixture is moist. Remember that the mixture should not be too dry, but also not too wet.
Stuff the chicken cavity with your mixture.
The mixture you have prepared should be enough to stuff the whole chicken.
Stitch the bottom with a fine string to secure the stuffing.
Cut the carrot in thick stripes and make a bed with them, to keep the chicken separated from the liquid sauce in the bottom.
Add the white wine, the Olive oil, and the rosemary sprigs
Add the water
Remove the chicken onto the carrot bed and then put everything in the oven.
A roughly guide is to calculate 40 minutes per kilo plus a further 30 minutes at 190ºC (Gas mark 5).
After 20 minutes, take the chicken out of the oven and prick it with a fork all around. This will allow the chicken juices to fall in the bottom and create the gravy.
Before putting the chicken back into the oven, baste with the sauce you have in the bottom.
Remember to baste every 20 minutes until the end.
after one hour basting, You will notice the sauce in the bottom is richer than the previous basting
Let the chicken roast for about 2 hours. If during the cooking the breast becomes brown too early, cover with foil
After 2 hours, cut the chicken in half with kitchen scissors.
Put the chicken back into the oven for about 10-15 minutes so that the surface of the stuffing gets a kind of golden brown colour.
This is the last touch in having everything perfectly cooked.
Finally you can enjoy this Stuffed Roast Chicken Recipe serve for 5
Check my other Italian Recipe :
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