The New Penguin Cookery Book by Jill Norman

Author:Jill Norman
Language: eng
Format: epub
ISBN: 9780141959467
Publisher: Penguin Books Ltd
Published: 2009-12-15T16:00:00+00:00

Roast stuffed chicken

Fill the cavity loosely with one of the stuffings below or that on p. 294 and rub the chicken with butter as above. Roast the bird on one side, then turn, and finally put it breast uppermost. Remember to add the weight of the stuffing when reckoning total cooking time (see chart on p. 275).

Spiced fruit stuffing

A good stuffing for all types of poultry.

Makes enough to stuff a 1.5–1.8kg bird

60g butter

1 onion, peeled and chopped

2 garlic cloves, peeled and crushed

1 tsp cinnamon

½ tsp ground ginger

large pinch cloves

salt

80g dried apricots, soaked, drained and chopped

80g raisins, soaked briefly and drained

50g walnuts, chopped coarsely

50g almonds, chopped coarsely

1 under-ripe pear, cored and chopped

Heat the butter and soften the onion, then add the garlic, spices and salt. Stir for a minute or two, then add the fruit and nuts. Mix all well together to form rather a loose stuffing.

If you wish, you can add ½–3/4 cup of cooked rice or couscous to the stuffing, to extend it or to replace some of the fruit and nuts. You may also need to add a little liquid: 1–2 tbs of wine or sherry or chicken stock.

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