Oyster Stuffed Roast Chicken
|Capsicum||1 Large (Green / Red)|
|Parsley sprigs||4 Small|
|Stale breadcrumbs||2 Cup (32 tbs)|
|Freshly ground black pepper||To Taste|
|Cranberry preserves||1⁄2 Cup (8 tbs)|
Preheat oven to 215Â°C (425Â°F).
Rub the chickens with softened butter, salt and pepper and place them breast up, into a roasting dish.
In the work bowl finely chop the vegetables and the parsley.
Place them in the roasting dish around the chickens.
Roast the chickens for 45 minutes making sure that the temperature is reduced to 180Â°C (350Â°F) after the first 10 minutes.
Baste occasionally with some melted butter.
When the chickens are done split them in half down the middle.
In the work bowl make coarse breadcrumbs from some stale bread.
To breadcrumbs in the work bowl, add the vegetables and the cooking juices, season and process for a few seconds.
Add some oyster liquid, but not so much as to make the stuffing sloppy.
Transfer the stuffing to a bowl and mix in the oysters.
In the roasting dish place the halves of chicken with the cavities up and fill them with the stuffing.
Dot them with pieces of butter.
Reduce the oven to 130Â°C (250Â°F) and cook for approximately 15 minutes.
If not golden brown place them under a preheated grill until coloured.
Accompany each serving with 2 tablespoons of cranberry preserve