Herbed baby chicken


Ingredients 19
Servings 3
Time

Ingredients

  • 2
    baby chickens
  • 125
    ml
    butter or margarine
  • 30
    ml
    fresh thyme
  • 15
    ml
    fresh parsley, chopped
  • 2
    spring onions, finely chopped
  • 10
    ml
    lemon rind, finely grated
  • 30
    ml
    lemon juice
  • 3
    ml
    salt
  • 2
    ml
    pepper
  • extra butter and lemon juice
  • STUFFING
  • 2
    bacon rashers, chopped
  • 30
    ml
    cooking oil
  • 1
    small onion, chopped
  • 1
    garlic clove, crushed
  • 250
    ml
    grated Cheddar cheese
  • 1
    egg, beaten
  • 250
    ml
    fresh breadcrumbs
  • 15
    ml
    fresh parsley, chopped
 

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.
 

Read more on: poultry  |  bake
 

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