Name: Chicken Stuffed With Ostrich Mince, Pumpkin And Spinach
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1.30 kg chicken; 1.00 carrots sliced; 1.00 stalk celery stalks sliced; 1.00 onion chopped; 750.00 ml water; 4.00 garlic cloves, crushed; 80.00 g fresh Italian parsley chopped; 5.00 ml salt and freshly ground black pepper to taste; 1.00 kg ostrich mince; 6.00 batons pumpkin; 6.00 spinach; 500.00 g vegetables mixed root; 200.00 ml port

Recipe Disclaimer

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Ingredients (13)

1.30 kg	chicken
1.00	carrots — sliced
1.00 stalk	celery stalks — sliced
1.00	onion — chopped
750.00 ml	water
4.00	garlic — cloves, crushed
80.00 g	fresh Italian parsley — chopped
5.00 ml	salt and freshly ground black pepper — to taste
1.00 kg	ostrich mince
6.00 batons	pumpkin
6.00	spinach
500.00 g	vegetables — mixed root
200.00 ml	port

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Method:

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.