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Gardener’s Chicken




Source of Recipe


British Chicken


List of Ingredients




225g/ 8oz parsnips, peeled and chopped
100g/ 4oz carrots, peeled and chopped
25g/ 1oz fresh breadcrumbs
1.25ml/ ¼ tsp grated nutmeg
1 tbsp chopped parsley
salt and pepper
1x 1.6kg/ 3½ lb British chicken, prepared for
roasting
25g/ 1oz butter, softened
bunch parsley
½ onion
60ml/ 4tbsp olive oil


Recipe



Heat the oven to 190oC/375oF/gas mark 5
To make the stuffing: Put the chopped
parsnips and carrots into a pan, half over with
water and bring to the boil. Cover the pan and
simmer until tender.
Drain well then put into a blender or food
processor and to a puree. Turn into a bowl and
cool. Mix in the breadcrumbs, nutmeg and
parsley and season with salt and pepper.
Put the stuffing into the neck end of the
chicken pushing a little of it under the skin over
the breast meat, secure the flap of skin with a
small metal skewer.
Place a bunch of parsley and onion inside the
cavity of the chicken, then place in a large
roasting tin. Spread the butter over ht skin and
season with salt and pepper; cover with foil and
place the chicken in the oven for 30 minutes.
Meanwhile heat the oil in a large frying pan,
add the potatoes and cook until just beginning
to go brown.
Transfer the potatoes to the roasting tin, add
the carrots, baste the chicken and continue to
cook for a further one hour, basting the chicken
and vegetable after 30 minutes.
Remove the foil for the last 20 minutes to allow
the skin to crisp.

Serves 4.