Roast chicken stuffed with almonds


Ingredients 10
Servings 6
Time

Ingredients

  • 2
    kg
    whole chicken
  • STUFFING
  • 100
    g
    ground almonds
  • 25
    g
    breakfast oats, soaked in
  • 50
    ml
    milk until soft
  • 60
    g
    butter, softened
  • 2
    jumbo eggs
  • 1
    ml
    ground ginger
  • 5
    ml
    freshly grated ginger
  • salt and milled pepper to taste
 

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.
 

Read more on: poultry  |  roast
 

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