And here is the second of two lemon-triffic winter dishes. Again with chicken…
1 whole chicken, cleaned
1 cup bread crumbs
1 tomato, diced
1/2 brown onion, diced
2 cloves garlic, crushed
zest of 2 lemons
150g salt-reduced butter softened
Preheat oven to 180 degrees C.
Mix bread crumbs, garlic, onion and tomato in a bowl.
In a separate bowl combine softened butter and lemon zest. Don’t let butter melt.
Rinse chicken, drain, then stuff cavity with bread mix.
Place chicken breast-down. Loosen the skin from the body at the rear. Slide hands forward to gently separate the skin from the meat. Using your fingers, spread the butter and zest combo between the skin and the meat. Flatten skin.
Roast chicken at 180 degrees. As a guide, allow 60 minutes per 1kg of a whole stuffed chicken but check the packaging of your chicken for instructions or ask your butcher.
To test if cooked, insert a skewer into thick area of the thigh and if juice runs clear with no sign of pink then the chicken is cooked.
Carve. Serve breast, legs or wings with stuffing. Add a side of salad or roasted leek, potato and pumpkin.