Advertisement
Stuffed Spring Chickens with Red Fruit Sauce
- Serves
4
- Difficulty
Easy
By Keith Floyd
Published 1995
Ingredients
4 × 450 g 1 lb - salt and freshly ground black pepper
Method
Mix together all the ingredients for the stuffing, using three-quarters of the butter, in a large bowl. Wipe the birds and season them inside and out with salt and pepper. Stuff them with the prepared mixture, tucking in the loose bits of skin neatly. Brush the chickens with the remaining melted butter and place them on a wire rack in a roasting tin.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe