Roast Chicken Stuffed with Herbs

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 chicken
  • oz butter
  • 1 tablespoon chopped onion
  • 2 tablespoons chopped carrot
  • 1 oz flour
  • ¾ pint stock
  • Salt and pepper
  • 4 fl oz white wine or cider (optional)
  • 1 teaspoon parsley
  • 1 teaspoon chervil
  • 1 teaspoon tarragon


    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 gently until lightly browned. Stir in stock, boil until cooked, add seasoning and wine (if used) together with one teaspoon each of parsley, chervil, tarragon or other herbs, as liked. Simmer sauce gently for quarter of an hour. Remove trussing string from bird.

    Serve with a little sauce poured round, and remainder of sauce in a sauceboat.