Roast Chicken with Tarragon & Mustard Stuffing
5
Serves:Ingredients
1 Tegel Size 13 Whole Bagged Chicken
50g butter
1 medium onion
1 celery stalk, chopped
2 garlic cloves, crushed
3 cups fresh white breadcrumbs
2 tbsp mustard, Dijon or wholegrain
1/4 cup tarragon, chopped
2 tbsp parsley, chopped
1 egg
Salt & freshly ground pepper
50g butter
1 medium onion
1 celery stalk, chopped
2 garlic cloves, crushed
3 cups fresh white breadcrumbs
2 tbsp mustard, Dijon or wholegrain
1/4 cup tarragon, chopped
2 tbsp parsley, chopped
1 egg
Salt & freshly ground pepper
Method
Melt the butter in a frying pan. Add onion, celery & garlic and cook over a low heat for 5 minutes until soft but not browned. Remove from the heat and combine with remaining ingredients & season with salt and pepper to taste.
Press the stuffing loosely into the cavity and secure with toothpicks or a bamboo skewer. Roast chicken as instructed on pack.
HINT: Any leftover stuffing can be rolled into balls and cooked around the outside of the chicken for 30 minutes.
