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Lemon Roasted Chicken with Walnut Stuffing
Ingredients
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Chicken:
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50 gram (2 ounce) butter, softened
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1 teaspoon Marjoram Herb
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Zest of 1 lemon
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¼ teaspoon Garlic Grinder
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1.35 kg (3 lb) whole chicken
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Stuffing:
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50 gram (2 ounce) butter
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1 small onion, chopped
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225 gram (8 ounce) breadcrumbs
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50 gram (2 ounce) walnuts, chopped
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1 teaspoon Black Peppercorns Mill, , crushed
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3 tablespoons lemon juice
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75 millilitre (3 fl oz) chicken stock
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1 teaspoon Marjoram Herb
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Gravy:
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300 millilitre (½ pint) chicken stock
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1 tablespoons plain flour
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Juice of ½ a lemon
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2 tablespoons single cream
Key Products
Instructions
- 1 Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
- 2 To roast the chicken, mix the butter, Marjoram, and lemon zest together and spread over the chicken, under the skin. Sprinkle the skin with the Garlic Salt. Place in a roasting tin and bake for 1½ hours or until golden and cooked, basting once or twice during cooking.
- 3 Meanwhile, to make the stuffing heat the butter in a saucepan and fry the onion until softened. Stir in the remaining stuffing ingredients. Place in a dish and cook in the oven with the chicken for the last half hour.
- 4 To make the gravy, drain off the juices from the roast chicken and add the stock. Blend with the flour in a saucepan. Bring to the boil stirring until thickened. Stir in the lemon juice and cream.
- 5 Serve the roast chicken with the stuffing and gravy. Ideal with roast potatoes and green beans.
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