Roast Chicken with Watercress Stuffing

Name: Roast Chicken with Watercress Stuffing
Ingredients: salt and freshly ground black pepper; ¼ pound dry breadcrumbs; 6 tablespoons finely chopped celery; 6 tablespoons finely chopped onion; 1 roasting chicken (3½-4 pounds); 1 bunch watercress, finely chopped; 6 tablespoons butter

Preparation info

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 roasting chicken (3½-4 pounds)

Main course

Method

Stuffing

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.