Monday, May 28, 2012

Chicken with mushroom, leek and bacon stuffing recipe

Photo: Chicken with mushroom, leek and bacon stuffing recipe

The home of Tasty Food Recipes invites you to try Chicken with mushroom, leek and bacon stuffing recipe. Enjoy my collection of delicious food recipes and learn how to make Chicken with mushroom, leek and bacon stuffing. 

A moist and delicious stuffing gives this traditional roast chook extra-special flavour.

Preparation Time 20 - 30 minutes
Cooking Time 95 minutes 

Ingredients (serves 4)

1.5kg whole fresh chicken
1 tbs olive oil
1 tbs fresh thyme leaves
Mushroom, leek & bacon stuffing
1 tbs olive oil
100g button mushrooms, finely chopped
2 bacon rashers, rind removed, finely chopped
1 leek, pale section only, washed, finely chopped
70g (1 cup) fresh breadcrumbs (made from day-old bread)
2 tbs chopped fresh continental parsley
1 egg, lightly whisked 


Preheat oven to 180°C. To make the stuffing, heat the oil in a frying pan over medium-high heat. Add the mushroom, bacon and leek and cook, stirring, for 5 minutes or until the bacon and mushroom is golden. Transfer to a heatproof bowl. Add the breadcrumbs, parsley and egg and stir until combined.

Remove excess fat and giblets from chicken cavity. Rinse the chicken inside and out under cold running water. Pat dry with paper towel. Loosely fill the cavity with stuffing mixture. Use unwaxed white kitchen string to tie the legs together. Tuck wings under. Place chicken, breast-side up in a roasting pan. Drizzle over the oil and season with salt and pepper. Sprinkle with thyme.

Roast in oven for 1 1/2 hours or until golden and the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil. Set aside for 10 minutes to rest before carving. Serve

Good Taste - April 2007, Page 108
Recipe by Michelle Southan  

More tasty Food Recipes:

Chicken and spinach pilaf
Cheese Balls Stuffed with Chicken
One-pot Moroccan chicken
One-pan chicken couscou
Middle Eastern chicken & apricot stew
Easy chicken tagin

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