Roast Chicken—Stuffed with Herbs

Name: Roast Chicken—Stuffed with Herbs
Yield: 4–6 helpings
Ingredients: salt and pepper; 1 teasp. tarragon; 1 oz. flour ¾ pt. stock; 1 teasp. each of chopped shallot, chopped tarragon, chopped parsley, and chopped chervil; liver from chicken; 1 oz. oiled butter (approx.); 1 teasp. chervil; 1 glass white wine or cider (optional); 2 tablesp. breadcrumbs; 1½ oz. butter; 1 chicken; 1 tablesp. chopped onion; 1 teasp. parsley; 2 tablesp. chopped carrot

Preparation info

4–6
helpings

Difficulty
Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

About

Ingredients

1 chicken
1½ oz. butter
1 tablesp. chopped onion</

Main course

Method

Remove gall bladder, wash and chop the liver finely. Mix the chopped liver with breadcrumbs, forcemeat, herbs, seasoning and sufficient oiled butter to moisten. Stuff the bird with forcemeat, truss for roasting. Roast in moderately hot oven (350°–375° Gas 4–5) until tender, 1–1½ hr., basting frequently. Melt 1½