Italian-style Chicken Roast
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Preparation
Kitchen utensils
1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Carving fork, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Can opener, 1 Aluminum foil, 1 Lid, 1 Oven rack, 1 Plate
Preparation steps
1.
Heat the milk to boiling point in a saucepan, pour over the wheatmeal and leave to soak, covered.
2.
Heat the butter in a frying pan and fry the leek until golden brown. Stir in the parsley. Add the milk and wheatmeal and bring to a boil quickly. Let the stuffing cool slightly and mix in 1 tsp rosemary, 0.5 tsp salt, 1 pinch pepper and the egg.
3.
Preheat the oven to 200°C (180° fan) 400F, gas 6.
4.
Spoon the stuffing into the cavity of the chicken and sew up with kitchen yarn. Rub the remaining rosemary with a little salt and pepper into the skin.
5.
Lay the chicken breast downwards on a wire rack in a roasting pan. Dot the chicken with small pieces of butter and roast for approx. 25 minutes. Turn the chicken over and roast for a further 30-35 minutes until done.
