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Lemon & Herb Stuffed Boneless Chicken
SERVES: 4 • TOTAL TIME: 1 HOUR 30 MINUTES
Ingredients:
Whole chicken, deboned
4 tbsp sunflower oil
5 onions, finely chopped
300 g white bread, in chunks
25 g pack curly parsley
15 g pack sage, leaves only
Zest of 3 lemons
Juice of 1 lemon
Directions:
Preheat the oven to 190ºC.
To make the stuffing, heat the oil in a large frying pan and soften the onions for 10 minutes with the pan covered. Put the bread and herbs into a food processor and pulse until you have herby breadcrumbs. Stir into the onion pan along with the lemon zest and juice and plenty of seasoning.
Once cool, weigh out 300 grams of the stuffing and shape into a sausage. You can cook the remaining stuffing as a side dish. Place into the centre of the boneless chicken between the breast meat. Wrap the legs and wing around the stuffing and turn over. Tie strings around the body to hold into place.
Weigh the stuffed chicken, brush with oil and season with salt and pepper. Cook for 20 minutes per 450 grams plus an extra 20 minutes. Baste at least twice.