Roast Chicken with Watercress Stuffing


  • 1 roasting chicken (3½-4 pounds)


  • 6 tablespoons finely chopped onion
  • 6 tablespoons finely chopped celery
  • 6 tablespoons butter
  • 1 bunch watercress, finely chopped
  • salt and freshly ground black pepper
  • ¼ pound dry breadcrumbs



Simmer onion and celery in half the butter until soft. Add finely chopped watercress and season to taste with salt and freshly ground black pepper. Cook until all liquids evaporate.

Melt remaining butter, stir in breadcrumbs and add to watercress mixture.

Stuff chicken with this mixture and roast in usual manner.