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Ingredients
1 (3 1/2 to 4 pound) whole chicken
2 Onions
3 Strips of bacon
2 cloves of garlic
3/4 Cup of breadcrumbs
1 Egg
2 Teaspoons sage
1 Teaspoon thyme
1 Teaspoon basil
4 Toothpicks
Olive oil
Potatoes
Peas
3 Tablespoons white flour
3 Tablespoons Soy sauce
Salt
Pepper
Reserve the water that the peas cook in
Instructions
Grease a roasting tray with a tablespoon of oil and preheat oven to 350F. Remove neck, giblets and liver from the body cavity. Wash the chicken inside and out under cold water and shake to get all the water out of the cavity and set aside.
Stuffing
Dice the onion, garlic and bacon and fry with a little oil over a low heat until the onion is transparent. Put the onion, garlic and diced bacon into a mixing bowl. Then add the breadcrumbs, egg and herbs, mix well. Stuff the cavity of the chicken loosely with the stuffing, then secure by folding over the flaps of skin around the cavity and securing with toothpicks.
The Chicken
Put the chicken in the middle of your roasting pan. Cut three shallow scores in the top and bottom of the potatoes and place them around the chicken. Cook for 1 1/2 hours or until juices run clear and internal temperature of chicken reaches 170F to 180F.