• Herb stuffing

    Ingredients

    • 3 handfuls fresh herbs (we used sage, parsley and thyme, but you can use anything strong that you fancy)
    • 30g cups breadcrumbs
    • 4 pork or chicken bangers, skin removed
    • salt and freshly ground black pepper, to taste
    • 3 eggs to bind (you may not need all of them, just see how moist the mixture is)

    Instructions

    1

    Preheat the oven to 180ºC.

    2

    Pat the chicken dry with kitchen towel. Make sure there are no giblets in the cavity.

    3

    Finely chop the herbs and mix them with the breadcrumbs, bangers and seasoning.

    4

    Beat the egg and add to the mixture until it binds nicely and is not too wet.

    5

    Adjust the seasoning to taste. Stuff the large cavity with half of the mixture.

    6

    With the other half, flip the skin back from around the wishbone/breast area, and stuff the mixture in there. Flip the skin back and secure with a toothpick if necessary.

    7

    Rub the chicken with salt, pepper, lemon juice and oil.

    8

    Bake in a hot oven or until golden brown and the juices run clear when you prick between the breast and leg, about 80 – 90 minutes.

    9

    Serve immediately or cut up and serve cold at a picnic.

    ×
    Exit mobile version