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Roast Chicken

Ingredients:
1 x 1.6kg
chicken. 50g melted
butter. Salt &
pepper to taste.
Method:
-
Preheat oven to 200°C.
-
Rinse chicken outside & inside
with cold water. Pat dry. Loosely fill cavity of
chicken with seasoning. Don't over stuff as
it will expand during cooking.
-
Place chicken on a rack breast
side up in a roasting dish.
-
Brush chicken with butter.
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Tie legs together with string.
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Season with salt & pepper.
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Place in oven & bake for
approximately 1.5 hours, basting occasionally.
Chicken is cooked when the juices run clear when
the thigh is pierced with a skewer.
-
Cover & stand for 10 minutes.
Optional extras:
The following ingredients can
also be placed inside the cavity, in place of
stuffing.
-
One lemon.
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Lemon & thyme.
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Whole clove of garlic.
-
1 whole onion, peeled.
Chicken stuffing:
- 2 cups of stale breadcrumbs.
- 1 small onion, finely chopped.
- 1 stick of celery, finely chopped.
- 1/2 teaspoon of dried sage.
- 1/2 teaspoon of dried thyme.
- 1 teaspoon grated lemon rind (optional).
- 1/4 cup of butter.
- 1 egg, lightly beaten.
- Salt & pepper to taste.
Method:
-
Sauté onions & celery in a
frying pan until they are soft.
-
Stir in sage, thyme, lemon
rind (optional), egg & seasoning. Simmer for
5 minutes.
-
Stir in breadcrumbs & mix
well.
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