If you can be bothered, this recipe is so good, my husband once said to a guest, \"I\'ll fight you for what\'s left of the stuffing!\" To this day, I\'m not sure if he was serious!
Home-cooked roast chook - yummo!
1 One Raw Chook
1 Fresh Lemon
2 tspns. Masterfoods Italian Herb Mix
3-4 slices Multi-grain Bread
1 medium Finely Chopped Onion
1 segment Fresh Garlic - Chopped
2 pinches Freshly Ground Black Pepper
Heaped Tblespn Butter (not margarine!)
Good dash Olive Oil
No of Servings:
Clean out what is necessary with the chooks innards. In a bowl, pull apart the bread slices (no, they do not have to be stale), add zest and juice of lemon, rest of ingredients.
Now, this is where it gets messy. Make sure your hands are CLEAN!!
Work all of the ingredients into each other. The butter will be pliable because of the heat of your hands.
Stuff the chook.
Bung (technical term) into roasting pan.
Oven on medium. Check the chook every so often to see if it\'s cooked.
Plunge a skewer or sharp knife into the thigh after a couple of hours, depending on the size of the chook, and if no blood comes out, it\'s cooked! The juices should be clear.
This is marvellous served with mashed potatoes. Do your taste buds a favour. Make the mashed with REAL butter and a good dollop of thickened cream. The butter in first to melt into the hot potato pieces. Very, very nice. Very, very addictive.