Chicken Dinner

Roast Stuffed Spring Chickens

Ingredients:

• 2 x 1kg chickens
• 50g butter, melted
• Fresh tarragon sprigs to garnish

Stuffing:

• 25g butter
• 1 Onion, peeled and finely chopped
• 50g fresh breadcrumbs
• 1 x 5ml spon dried tarragon
• 120ml milk
• 1 egg, beaten
• Salt
• Pepper

Cooking Time: 35-40 minutes

Oven: 190°C, 375°F, Gas Mark 5

To make the stuffing, melt the butter in a saucepan and fry the onion until soft but not brown.  Stir in the breadcrumbs, tarragon and milk.  Cook, stirring, for 1 to 2 minutes, then remove from the heat and allow to cool. Mix in the egg and salt and pepper to taste.  Use to stuff the neck ends of the birds.

Truss the chickens, brush with the melted butter and season with salt and pepper to taste.  Roast in a preheated oven until tender and golden.  Garnish with fresh tarragon sprigs before serving.

Posted in Spring Chickens, recipes |