Stuffed Roast Chicken
The whole family loves a Sunday roast – and for a moist roast chicken that’s full of flavour, this recipe is sure to be a winner. The secret lies in the Knorr Stock Cube paste and stuffing (but you don’t have to tell anyone else about it!).
- Recipe serves8
- Preparation Time30 min
- Cooking Time80 min
Ingredients
- 1 whole roasting chicken, about 2 kg
- To rub the chicken: 1 tbsp. olive oil + 1 Knorr Chicken Stock Cube, mixed
- Stuffing
- 1 medium onion, finely chopped
- 2 tbsp. olive oil
- 2 heaped tbsp chopped fresh parsley or basil
- 200 g soft bread crumbs or leftover soft bread, cubed
- 1 egg
- 150 ml chicken stock made from
- Knorr Chicken Stock Cube or jelly
- Fresh pepper to taste
Method
- Saute chopped onions for 3–4 minutes in olive oil over low medium heat.
- Add stock, chopped herbs and breadcrumbs; you can use leftover bread blitzed in a blender.
- Remove from the stove, add egg, and mix well. Add pepper to taste.
- Stuff the cavity. Loosen the breast skin and slide a bit of herbs and garlic if you like under the skin for extra flavour.
- Rub with the olive oil and Knorr cube paste, place chicken breast up in a shallow pan. Roast at 225°C, 200°C fan, Gas Mark 7 basting frequently with the stock. Let chicken stand for about 15 minutes before serving.
