Chicken Recipes

CHICKEN ROLL

The roll can be prepared and cooked the day before and will freeze well too. Remove from the fridge about an hour before serving.

INGREDIENTS
1 chicken, about 4’/2 pounds

FOR THE STUFFING
1 medium onion, finely chopped
4 tablespoons melted butter
2 cups lean ground pork
4 ounces lean bacon, chopped
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 cups fresh white breadcrumbs
2 tablespoons sherry
1 large egg, beaten
1/4 cup shelled pistachios
1/4 cup pitted black olives (about 12)
salt and black pepper

SERVES 8

1. To make the stuffing, cook the chopped onion gently in 2 tablespoons of the butter until soft. Put into a bowl and cool. Add the remaining ingredients, mix thoroughly and season with salt and black pepper.

2. To bone the chicken, use a small, sharp knife to remove the wing tips. Turn the chicken onto its breast and cut a line down the backbone.

3. Cut the meat away from the carcass, scraping the bones clean. Carefully cut through the sinew around the leg and wing joints and scrape down the bones to free them. Remove the carcass, taking care not to cut through the skin along the breastbone.

4. To stuff the chicken, lay it flat, skin side down and flatten as much as possible. Shape the stuffing down the center of the chicken and fold in the sides.

5. Sew the bird neatly together, using a needle and dark thread. Tie with fine string into a roll.

6. Preheat the oven to 350°F Put 1the roll, seam side down, on a rack in a roasting pan and brush with the remaining butter. Cook, uncovered, for about 11/4 hours. Baste with the juices during cooking. Let cool. Remove the string and thread. Wrap in foil and chill until needed.