Wednesday, April 3, 2013

Mushroom, Leek & Bacon Stuffed Chicken

This whole chicken stuffed with mushroom, leeks, bacon and thyme makes a delicious family roast for lazy weekend days.
1 Whole chicken
1 tablespoon olive oil
100 gram Button mushrooms, finely chopped
2 Bacon rashers, rind removed, finely chopped
1 Leek, finely chopped
1 Fresh breadcrumbs
1 tablespoon Chopped fresh thyme
1 Egg, lightly whisked
1 KNORR Roast Chicken Gravy
1.Preheat oven to 180°C.
2.To make the stuffing, heat the oil in a frying pan over medium-high heat.
3.Add the mushroom, bacon and leek and cook, stirring, for 5 minutes or until the bacon and mushroom is golden.
4.Transfer to a heatproof bowl.
5.Add the breadcrumbs, thyme, egg and KNORR Roast Chicken Gravy powder, and stir until combined.
6.Loosely fill the chicken cavity with the stuffing.
7.Place chicken in a roasting pan and drizzle a little oil over it.
8.Season with salt and pepper.
9.Sprinkle with thyme.
10.Roast chicken for 1½ hours at 180°C, until succulent and golden brown.

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