Stuffed roast chicken

Ingredients:

• ·         Chicken whole– 1.5 kg.
• ·         Butter – 75 ml.
• ·         Roast gravy or butter sauce – 200 ml.
• ·         Worcester sauce – 2 tea spoon
• ·         Rosemary, tarragon,- 10 g.
• ·         Basil and thyme – As required

For stuffing

• ·         Mire poix – 125 g.
• ·         Bouquet garni – 30 g.
• ·         Salt and pepper – to taste

Method

• ·         Wipe dry the cleaned chicken inside out
• ·         Prick the outer ski with a fork and marinate the chicken inside out with salt and pepper.
• ·         Spread the body of chicken with melted butter, worcester sauce, rosemary, tarragon and thyme.
• ·         Truss the chicken maintaining the right shape and rest for 30 minutes.
• ·         Line/grease a roasting tray or skewer and roast in a pre-heated oven
• ·         (175* - 190*) for 20-25 minutes. Bast frequently.
• ·         Pierce with a fork between the drumstick and thigh.
• ·         Once the chicken is ready , rest for few minutes.
• ·         Prepare roast gravy with the chicken stock and the sediment in the roasting tray.
• ·         Remove the trussed string and serve on a flat plate/dish with sauteed ptatoes, carrots and beans.

Garnish: salad

Accompaniment: sauteed carrot, potatoes and beans

Utensils: roasting tray, tong, marinating dish, fork, cutting knife and board,carving knife.