Pot Roasted Stuffed Chicken
- Ready In:
- 2hrs
- Ingredients:
- 22
- Serves:
-
4-6
ingredients
- 1 free-range chicken or 1 capon
- 4 ounces fatty pancetta
- 4 ounces prunes
- 4 ounces dried fruit
- 1 inch cinnamon stick, ground with
- 1⁄2 whole nutmeg, and
- 1⁄2 inch dried gingerroot
- garlic, if you like
- 1⁄4 teaspoon saffron, soaked in hot water (this can be left out)
- 2 glasses good dry white wine
- 1 glass verjuice or 1 glass bitter orange
- orange peel
-
For the stuffing
- 1 cup fresh breadcrumb
- 1⁄2 cup chopped walnuts or 1/2 cup almonds
- 1⁄2 cup chopped fresh herb (parsley,marjoram,rosemary)
- 1 egg
- lemon juice
- grated lemon peel
- 1⁄2 cup grated parmesan cheese or 1/2 cup mild cheddar cheese
- salt
- pepper
- garlic, if you like
directions
- Moisten the breadcrumbs in a little chicken stock or water and mix with the stuffing ingredients. Taste for seasoning. Stuff into the cavity of the bird.
- Put the chicken, breast side down, in a heavy casserole and pack the prunes and dried fruit around it with the pancetta and the spices and garlic.
- Pour the wine and verjuice(or bitter orange juice)into the casserole, and a little water to come half way up the chicken.
- Add a few scrapings of the orange peel.
- Cover with a tight-fitting lid;if neccesary seal it with a flour and water paste or cover with foil or grease-proof paper.
- Bring to the boil, then simmer gently for 1 1/2 hours, or until the bird is cooked.
- Take the bird out and carve it.Put the pieces in a serving dish with spoonfuls of the stuffing and arrange the prunes and bits of fruit and bacon around it.
- Pour some of the cooking liquid over the chicken and serve hot.
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RECIPE SUBMITTED BY
I live and work in London, I'm from Bonnie Scotland tho'. My man's a Londoner and I suppose our two children are more London than anything else.
I love fishy cookbooks, Rick Stein's an obvious favourite.