Roast Chicken Stuffed with Herbs

Name: Roast Chicken Stuffed with Herbs
Ingredients: 1 teaspoon chopped chervil; Liver from chicken; 1 oz melted butter (approximately); 2 tablespoons breadcrumbs; 1 teaspoon chopped hallot; 1 teaspoon chopped tarragon; 1 teaspoon chopped parsley; 1 chicken; 1 oz flour; 2 tablespoons chopped carrot; 1 tablespoon chopped onion; 1½ oz butter; 4 fl oz white wine or cider (optional); Salt and pepper; Salt and pepper; ¾ pint stock; 1 teaspoon tarragon; 1 teaspoon chervil; 1 teaspoon parsley; 4 fl oz white wine or cider (optional)

Preparation info

Difficulty
Medium

Appears in

The Farmhouse Kitchen

By Mary Norwak

Published 1991

About

Ingredients

1 chicken
1½ oz butter
1 tablespoon chopped onion<

Main course

Method

Remove gall bladder, wash and chop the liver finely. Mix the chopped liver with breadcrumbs, herbs, seasoning and sufficient oiled butter to moisten. Stuff the bird with stuffing, truss for roasting. Roast in moderately hot oven (350-375°F, 180-190°C, gas mark 4-5) until tender, l-1½ hours, basting frequently.

Melt butter in saucepan, fry onion and carrot lightly, stir in flour, cook ge