Roast Chicken—Stuffed with Herbs

Preparation info

  • Difficulty


  • 4–6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 chicken
  • oz. butter
  • 1 tablesp. chopped onion
  • 2 tablesp. chopped carrot
  • 1 oz. flour ¾ pt. stock
  • salt and pepper
  • 1 glass white wine or cider (optional)
  • 1 teasp. parsley
  • 1 teasp. chervil
  • 1 teasp. tarragon


  • 2 tablesp. breadcrumbs
  • 1 teasp. each of chopped shallot, chopped tarragon, chopped parsley, and chopped chervil
  • salt and pepper
  • liver from chicken
  • 1 oz. oiled butter (approx.)


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 oz. butter in a saucepan; fry onion and carrot lightly, stir in flour, cook gently until lightly browned. Stir in stock, boil until cooked, add seasoning and wine (if used) together with 1 teasp. each of parsley, chervil, tarragon or other herbs, as liked. Simmer sauce gently ¼ hr. Remove trussing strings from bird.

Serve with a little sauce poured round; and serve remainder of sauce in a sauce-boat.