Roast Chicken—Stuffed with Herbs

Preparation info

  • 4–6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

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

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