Simple Roast Chicken Stuffed with Herbs

Name: Simple Roast Chicken Stuffed with Herbs
Yield: Serves 4-6
Ingredients: 1 teaspoon finely chopped fresh herbs; 60-90 ml (2-3 fl oz) water or fresh vegetable stock; 60-90 ml (2-3 fl oz) water or fresh vegetable stock; 60-90 ml (2-3 fl oz) medium dry white wine; 60 g (2 oz) butter, softened; a bundle of fresh mixed herbs: parsley, chives, tarragon, fennel, thyme, marjoram or whatever is available; a bundle of fresh mixed herbs: parsley, chives, tarragon, fennel, thyme, marjoram or whatever is available; a bundle of fresh mixed herbs: parsley, chives, tarragon, fennel, thyme, marjoram or whatever is available; 1 x 1.5-2 kg (3-4 lb) roasting chicken, without giblets; a bundle of fresh mixed herbs: parsley, chives, tarragon, fennel, thyme, marjoram or whatever is available; a bundle of fresh mixed herbs: parsley, chives, tarragon, fennel, thyme, marjoram or whatever is available; a bundle of fresh mixed herbs: parsley, chives, tarragon, fennel, thyme, marjoram or whatever is available; a bundle of fresh mixed herbs: parsley, chives, tarragon, fennel, thyme, marjoram or whatever is available

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

It is a truism that the simpler the cooking style, the more important the ingredients. Chicken roasted with just butter and herbs requires a high quality roasting bird, preferably maizefed and free-range or a poulet de Bresse to bring out the best in the method.

Ingredients

1 x 1.5-2 kg (3-4 lb) roasting chicken, without giblets
a bundle of fresh mixed

Main course
Gluten-free

Method

Place the chicken in a roasting tin. Stuff the bundle of herbs into the cavity of the chicken and spread the butter over the breast. Roast in a moderately hot oven (190°C, 375°F, gas mark 5) for 1-1½ hours or until the juices run clear