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Simple Roast Chicken Stuffed with Herbs
- Serves
4-6
- Difficulty
Easy
Published 1991
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 a bundle
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.
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