Roast chicken stuffed with almonds

Name: Roast chicken stuffed with almonds
Yield: 6 servings
Cuisine: Boil
Ingredients: 2.00 kg chicken whole; 100.00 g almonds ground; 25.00 g oats; 50.00 ml milk; 60.00 g butter softened; 2.00 eggs jumbo; 1.00 ml ginger ground; 5.00 ml fresh ginger freshly grated; salt and freshly ground black pepper to taste

6 servings

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Poultry

By Food24 November 03 2009

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Ingredients (9)

2.00 kg

chicken — whole

STUFFING

100.00 g	almonds — ground
25.00 g	oats
50.00 ml	milk
60.00 g	butter — softened
2.00	eggs — jumbo
1.00 ml	ginger — ground
5.00 ml	fresh ginger — freshly grated
	salt and freshly ground black pepper — to taste

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Method:

STUFFING:
Mix all ingredients in a bowl and refrigerate, covered, until firm.
Place stuffing in stomach cavity of chicken (or insert under loosened skin of chicken breasts).
Roast whole chicken at 180 ºC for 25 minutes for every 500 g, plus and extra 15 minutes at end; or roast breast fillets for 10 to 20 minutes at 200 ºC, or until crisp.
Remove from pan and keep warm. Add a little stock or water to pan juices and reduce, stirring, over high heat to make a gravy.
Serve chicken with cinnamon pilaff rice (see recipe) and gravy.