Mum's Roast Chicken Dinner
|Garlic||1 Clove (5 gm), crushed|
|Milk||2 Fluid Ounce (1/4 Cup / 60 Milliliter)|
|Chicken||3 Pound (1.5 Kilogram)|
|Olive oil||1 Tablespoon|
|For herb and bacon stuffing|
|White bread slice||8 , crusts removed, cubed|
|Bacon rashers||4 , rind removed, chopped|
|Dried apricots||4 Ounce, chopped (125 Grams)|
|Onions spring||3 , chopped|
|Pecans||1 Ounce, chopped (30 Grams)|
|Chopped fresh parsley||2 Tablespoon|
|Chopped fresh sage/1 teaspoon dried sage||2 Tablespoon|
|Freshly ground black pepper||1|
|Egg||1 , beaten|
1. To make stuffing, mix bread, bacon, apricots, spring onions, pecans, parsley, sage and black pepper in a bowl. Combine milk and egg, pour into bread mixture (a) and mix well.
2. Discard any fat from cavity of chicken. Rinse cavity and surface under cold running water and pat dry with absorbent kitchen paper. Place stuffing into cavity (b); take care not to overfill cavity as stuffing expands as it cooks. Secure opening with a skewer, Tie legs together with string.
3. Combine garlic and oil and brush over chicken. Place chicken on a roasting rack in a baking dish and bake at 180°C/350°F/ Gas 4, basting frequently with pan juices, for 1 1/2 hours or until tender.
4. Place chicken on a warm serving platter, cover with aluminum foil and stand for 15 minutes before carving.