Roast Chicken with Mushroom Stuffing
|Chopped mushrooms||1 Cup (16 tbs)|
|White breadcrumbs||1 Cup (16 tbs)|
|Grated lemon rind||1|
|Dried tarragon||1 Teaspoon|
1 Put the butter into a small bowl and microwave on full power for 1 minute.
2 Stir in the mushrooms, breadcrumbs, lemon rind and tarragon and salt and pepper to taste.
3 Add the beaten egg, stir to combine and use to stuff the neck end of the bird. Sew up and truss.
4 Spread the butter all over the skin of the chicken, then sprinkle liberally with chicken seasoning.
5 Put the chicken into a roasting bag, neck end first. Fold the bag loosely under the bird and pierce the base.
6 Arrange the chicken on an upturned saucer in a 30 x 20 x 5cm/ 12x8x2 inch ovenproof glass dish, microwave on full power for 29 minutes.
7 Remove from microwave oven and cover the bird with a 'tent' of foil, shiny side inwards. Stand for 20 minutes before carving.