Name: Herbed baby chicken
Yield: 3 servings
Cuisine: Bake
Ingredients: 2.00 chicken baby; 125.00 ml butter or margerine; 30.00 ml fresh thyme; 15.00 ml fresh parsley chopped; 2.00 spring onions finely chopped; 10.00 ml lemon zest only; 30.00 ml lemon juice; 3.00 ml salt; 2.00 ml freshly ground black pepper; butter and lemon juice; 2.00 bacon rashers, chopped; 30.00 ml oil; 1.00 onion small, chopped; 1.00 garlic cloves, crushed; 250.00 ml cheddar cheese grated; 1.00 eggs beaten; 250.00 ml breadcrumbs fresh; 15.00 ml fresh parsley chopped

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Ingredients (18)

2.00	chicken — baby
125.00 ml	butter — or margerine
30.00 ml	fresh thyme
15.00 ml	fresh parsley — chopped
2.00	spring onions — finely chopped
10.00 ml	lemon — zest only
30.00 ml	lemon juice
3.00 ml	salt
2.00 ml	freshly ground black pepper
	butter — and lemon juice

STUFFING

2.00	bacon — rashers, chopped
30.00 ml	oil
1.00	onion — small, chopped
1.00	garlic — cloves, crushed
250.00 ml	cheddar cheese — grated
1.00	eggs — beaten
250.00 ml	breadcrumbs — fresh
15.00 ml	fresh parsley — chopped

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Method:

Preheat oven to 200 ºC.
1. Cut baby chickens down either side of the backbone. Discard backbone and gently flatten the chicken.
2. In a large bowl, combine cooked bacon, oil, onion, garlic, cheese, egg, breadcrumbs and parsley. Mix together lightly.
3. Lift the skin from the breastbone and legs and push the stuffing underneath. Tuck in the wings and neck.
4. Season chickens and place on a rack in a baking dish. Brush with the butter and lemon juice. Bake for 30 to 35 minutes, or until the juices run clear. Leave for 5 minutes.