Roast Chicken with Celery and Orange Stuffing

Name: Roast Chicken with Celery and Orange Stuffing
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: French
Ingredients: 1 egg, beaten; 300 ml (½ pint) chicken stock, or vegetable cooking water; 1 tablespoon chopped fresh parsley; salt and pepper; 1.5-1.75 kg (3½-4 lb) chicken, without giblets, thawed if frozen; 1 onion, chopped; 1 tablespoon plain flour; 15 g (½ oz) butter; finely grated zest and juice of 1 orange; 65 g (2½ oz) fresh white or brown breadcrumbs; 2 celery sticks, chopped; 25 g (1 oz) butter

Preparation info

Serves
4

Difficulty
Easy
Ready in
15 min

Appears in

Students' Cookbook

By Sophie Grigson

Published 1993

About

A glistening, golden-brown roast chicken makes a wonderful meal, suitable for a special occasion or Sunday lunch shared with friends. Check very carefully that the chicken is cooked right through before you serve it; if you are in any doubt, return it to the oven for another 10—15 minutes.

Ingredients

1.5-1.75 kg (3½-4 lb) chicken, without giblets, thawed if frozen
15 g (½</

Europe
France
United Kingdom
Lunch
Mediterranean

Method

Preheat the oven to Gas Mark 6/200°C/400°F. To make the stuffing, melt the butter in a small saucepan and heat until foaming. Add the onion and celery and cook gently until tender, without browning. Remove from the heat and add the breadcrumbs and parsley. Season with salt and pepper,