Prep 5 mins
Cook 0 mins
Just something the DH and I came up with, this filled 2 1.1K chickens which I had smeared garlic butter under the skin and sprinkled with a little paprika. The gravy that was made with the juices was devine, I had put water in my pan and cooked the chickens on a rack at 175C (fan forced) for about 1 hour 45 minutes (until temperature at the thigh and leg joint was 82C, though for the first 30 minutes the chickens were covered with the lid of the roasting pan and cooked in the lower 1/3 of the oven as my roasting pan is deep and this allowed more hot air to circulate and air from the fan to blow over the chickens) and when making the gravy I poured of the liquid and melted some butter in the pan and then added flour and fried off to make a rou and then slowly added the liquid back in whisking till I got the consistency I wanted (I had put a litre of liquid in the bottom of the pan and ended up with 1 cup of liquid once chickens were cooked), I did this as the chicken were resting covered loosely with foil to keep warm before carving.
- 3 slices bread (we used wholegrain toast slice)
- 3 garlic cloves (roughly chopped)
- 2 chilies (we used 2 small ones sliced)
- 2 tablespoons oregano leaves (then chop finely)
- 1 tablespoon lemon thyme leaves (then chop finely)
- 2 tablespoons basil leaves (sweet then chop finely)
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon salt
- 1 cup rice (cooked)
- Dry bread in low oven (100C) on a rack for 20 to 30 minutes (you don't want to toast the bread just dry it out and timing could depend on the type and thickness of the bread you choose).
- Process the first 8 ingreadients in a food processor (I use my mini one) and slowly add the rice and pulse till you have the consistency you want.
- Stuff your chickens and roast (see intro for what I did).