Chicken Stuffed With Ostrich Mince, Pumpkin And Spinach

Recipe from: 9/1/2005 12:00:00 AM

Ingredients 13
Servings 6
Time 20

Ingredients

  • 1.30
    kg
    1 large chicken
  • 1
    carrot, sliced
  • 1
    stalk
    celery, sliced
  • 1
    onion, chopped
  • 750
    ml
    water
  • 4
    cloves garlic, crushed
  • 80
    g
    flat-leaf parsley, chopped
  • 5
    ml
    salt and black pepper to taste
  • 1
    kg
    ostrich mince
  • 6
    batons
    pumpkin
  • 6
    spinach leaves
  • 500
    g
    mixed root vegetables such as carrots, turnips and parsnips
  • 200
    ml
    port
 

Method

90
 
Bone the chicken without cutting or piercing the skin (see cook's note). Place the bones in a saucepan with the carrot, celery and chopped onion. Add the water and bring to the boil then simmer to make a flavoursome stock as a base for the sauce.

Preheat the oven to 180 °C. Mix the garlic, parsley, salt and pepper into the ostrich mince. Stuff the chicken with half the mince. Wrap the pumpkin batons in the spinach then arrange the batons on top of the mince and cover with the remaining mince.

Truss the chicken and place it on a bed of root vegetables in a roasting pan. Roast for about 1 hour. Remove the chicken from the oven and set it aside. Add the root vegetables to the stock and bring to the boil again.

Strain the stock and boil it briskly, uncovered, until reduced by half. Add the port and reduce it again to a sauce consistency. Carve the chicken and serve with savoury rice and the port sauce.

 

Read more on: poultry  |  roast
 

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