I’m not sure if I can hold my head up high as I write this. I could feel my cheeks slightly flushed with embarrassment. It’s true. I have never attempted roasting a chicken since I started cooking years ago. It’s one of those tasks that seems huge and too much work to me. I think I used to assume that anything that takes more than 30 minutes to cook must be hard.
I started reading up on how to roast a chicken and was surprised to learn that it’s really… all in my head. The preparation work may take a tad longer than what I am used to, but having a fresh roasted chook in our humble kitchen is pretty amazing. More like a sense of achievement (ha ha, yes i know, simple things amazes me). The crisp skin, moist meat and addictive stuffing.. argh.. why haven’t I discover this little secret before?
But you will not laugh at me… will you?
Roasted Chicken with Herb and Lemon Stuffing (serves around 5-6)
1.6kg of organic free range chicken
2 tablespoon of olive oil
sprinkle of salt
3 cups of a day old multigrain breadcrumbs
a tablespoon of margarine
2 tablespoon of mixed herbs
1 tsp of lemon zest
1 tablespoon of garlic
half an onion sautéed
wash and pat chicken dry. Trim any fat that you can see. Preheat oven at 200C.
Combine stuffing together. Spoon stuffing into chicken cavity. Tie legs together. Brush or using your hands, oiled chicken. Sprinkle generous amount of salt on chicken. Roast it for 1 hr till golden brown. Serve with crisp potatoes and veges.
UPDATE: Don’t forget the blog giveaway!!! It ends TOMORROW (28th of Oct)!