Roast Chicken Stuffed with Cheese

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

In the following recipe, the stuffing is not placed in the cavity, but under the skin, which keeps the bird beautifully moist. It is also a recipe that can be adapted by using turkey instead of chicken.


  • 1.5 kg (about 3 lb) traditional free-range or organic chicken
  • sprigs of fresh herbs such as chervil, parsley or tarragon, finely chopped
  • bunch of chives, finely chopped
  • 150 g (5 oz) curd or cream cheese
  • 150 g (5 oz) mild Lancashire, crumbled freshly ground black pepper
  • 1 lemon


Remove any visible fat from the bird. Ease the skin away from the flesh by gradually inserting your fingers between the skin and the breasts. Continue working your way round the bird until the skin is loose around the legs and back. Mix the herbs and cheese, and spread the mixture over the flesh, under the skin, then ease the skin back into place. This is all much easier than it sounds.

Rub the pepper over the chicken and season inside. Prick the lemon all over with a skewer and put it into the cavity. Cover the bird loosely, but carefully, with foil and roast in a preheated oven at 200°C/400°F/gas mark 6 for about 1¼ hours.