Lemon roasted chicken with walnut stuffing

4 servings

Ingredients

Quantity Ingredient
50 grams Butter; softened (2 oz)
1 teaspoon Schwartz Marjoram
1 Lemon; Zest of
¼ teaspoon Schwartz Garlic Salt
1 1 1/3 kilogr chicken; (3 lb)
50 grams Butter; (2 oz)
1 small Onion; chopped
225 grams Breadcrumbs; (8 oz)
50 grams Walnuts; chopped (2 oz)
1 teaspoon Schwartz Black Peppercorns; crushed
3 tablespoons Lemon juice
75 millilitres Chicken stock; (3 fl oz)
1 teaspoon Schwartz Marjoram
300 millilitres Chicken stock; ( 1/2 pint)
1 tablespoon Plain flour
½ A lemon; Juice of
2 tablespoons Single cream

Directions

CHICKEN

STUFFING

GRAVY

Pre-heat the oven to190C, 375F, Gas Mark 5.

To roast the chicken, mix the butter, Marjoram, and lemon zest together and spread over the chicken under the skin. Sprinkle the skin with Garlic Salt.

Place in a roasting tin and bake for 1½ hours or until golden and cooked, basting once or twice during cooking.

Meanwhile, to make the stuffing heat the butter in a saucepan and fry the onion until softened. Stir in the remaining stuffing ingredients. Place in a dish and cook in the oven with the chicken for the last half hour.

To make the gravy, drain off the juices from the roast chicken and add the stock. Blend with the flour in a saucepan. Bring to the boil stirring until thickened. Stir in the lemon juice and cream.

Try sprinkling Schwartz Chicken Seasoning over the chicken or turkey before roasting for extra flavour

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