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
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.
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