Roast Chicken with Watercress Stuffing

Preparation info

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 1 roasting chicken (3½-4 pounds)

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.