Roast Chicken Stuffed with Cheese

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

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.

Ingredients

1.5 kg (about 3 lb) traditional free-range or organic chicken
sprigs of fresh herbs such as

Main course
Gluten-free

Method

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.