Crumbed roast chicken

Crumbed roast chicken

2saves
2hours55min


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In this traditional recipe, the chicken is given a delicious, cheesy crumb coating that lends it texture and flavour.

Lynn Cole

Ingredients
Serves: 4 

  • FOR THE STUFFING
  • 2 cups soft white breadcrumbs
  • 90 g fresh beef suet (solid fat), shredded, or packaged shredded suet
  • 60 g lean bacon, rind removed, finely diced
  • 1 tablespoon finely chopped fresh parsley
  • Finely grated rind of 1/2 lemon
  • 1 small onion, peeled and grated
  • 1 egg, beaten
  • Pinch ground nutmeg
  • Salt
  • Freshly ground black pepper
  • FOR THE CHICKEN
  • 3 sprigs fresh thyme or 2 teaspoons dried thyme
  • 60 g butter, softened
  • 1.8 kg chicken
  • Salt
  • Freshly ground black pepper
  • 2/3 cup hot water
  • 1 cup dried breadcrumbs
  • 1/4 cup finely grated Cheddar cheese
  • 1 1/4 cups chicken stock

Directions
Preparation:40min  ›  Cook:2hours5min  ›  Extra time:10min  ›  Ready in:2hours55min 

  1. Preheat the oven to 180°C.
  2. Put all the ingredients for the stuffing in a bowl and combine. Stuff the neck end of the bird loosely with half the mixture, then shape the remainder into balls and set aside.
  3. Put the thyme and half the butter inside the chicken, season well and truss neatly. Place the bird in a roasting pan, spread the remaining butter over the skin and season to taste. Cover the breast with foil and roast, basting frequently, for 1 hour.
  4. Remove the bird from the oven and stir the hot water into the pan juices. Baste the bird again. Arrange the stuffing balls round the bird and return the pan to the oven for 40 minutes, basting occasionally. Meanwhile, combine the dried breadcrumbs with the cheese and set aside.
  5. Take the bird out of the oven and increase the oven temperature to 200°C. Baste the bird once more, then press the breadcrumb mixture all over the breast and legs. Return the chicken to the oven for 20 minutes, or until it is golden brown and cooked through. Transfer the chicken and the stuffing balls to a serving dish, cover and keep warm.
  6. Stir the stock into the pan juices and bring to the boil, stirring frequently. Reduce the heat and simmer for 2–3 minutes, then strain the gravy into a heated gravy boat.
  7. Serve with roasted potatoes and bacon rolls, and pass the gravy separately.

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