Category: Main Course
Chicken with mushroom, leek and bacon stuffing - TastyPlanner.com
Chef: Ris Davis
Chicken with mushroom, leek and bacon stuffing
Nutrition info: 48g protein, 31g fat, 10g carb, 2g dietary fibre, 2170 kJ (520 cals) Ingredients:
Recipe Source: The Sunday Telegraph
Ingredients
1.5 whole fresh chicken
1 Tbs olive Oil
1 tbs fresh thyme leaves
Stuffing
1 Tbs olive Oil
100g button mushrooms, finely chopped
2 bacon rashers, rind removed, finely chopped
1 leek, pale section only, washed, finely chopped
70g (1 cup) fresh breadcrumbs
2 tbs fresh continental1 egg, lightly whisked
Instructions
Preheat oven to 180°C. To make the stuffing, heat the oil in a frying pan over medium-high heat. Add the mushroom, bacon and leek and cook, stirring, for 5 minutes or until golden. Transfer to a heatproof bowl. Add the breadcrumbs, parsley and egg and stir until combined.
Remove excess fat and giblets from chicken cavity. Rinse the chicken inside and out under cold water. Pat dry with paper towel. Loosely fill the cavity with stuffing mixture. Use unwaxed white kitchen string to tie the legs together. Tuck
wings under. Place chicken, breast-side up, in a roasting pan. Drizzle over the oil and season with salt and pepper. Sprinkle with thyme. Roast in over for 1 ½ hours or un-thickest part of the thigh is pierce10 minutes before carving. Serve.
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