Roast Chicken

Roast Chicken
  • Dripping or oil
  • 1.5kg chicken
  • 2 cups fresh breadcrumbs
  • ½ tsp salt
  • pinch pper
  • 1 onion
  • 1 egg
  1. Stuffing
  2. Combine breadcrumbs, herbs, salt, pepper, and finely chopped onion in a bowl.
  3. Beat egg lightly and mix in.
  4. Fill the chicken loosely with the stuffing. Secure the opening with small skewers.
  5. Heat a small amount of oil or dripping in a baking dish.
  6. Add the chicken and baste well.
  7. Roast in a moderately hot oven for 30 minutes
  8. Baste well and move the chicken around so it doesn't stick.
  9. Continue cooking until tender, about 1.5 hours.
  10. Baste every 15 minutes with pan juices.
  11. To test if it's cooked pierce with a skewer at the second joint. The juice should be clear, not pink.
  12. Drain and make a gravy with the pan juices.


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