A crisp yet succulent golden roasted ‘stuffed’ chicken is my favourite bit of Christmas lunch (or yes you could also choose turkey).
The stuffing must be tender, moist and beautifully flavoured and can be placed into the cavity, rolled into small foil parcels or gently pushed in over the breast – underneath the skin. It sounds easy and yes it is once you know the golden tips….. a little tender loving care and plenty of flavoursome bits added to the basic mixture produces a stuffing with a difference!
But first you need to start with a good chicken – buy the best you can – I mean a free range, if not organic bird or you might like it to be corn fed chicken as well. Also produced ‘chemically free’ makes a world of difference to the flavour and texture (yes sadly standard chicken is washed in a chlorine solution). Your specialty poultry shop and even the supermarket will have a selection: chat with the poultry man, the butcher or read the label at the supermarket – the quality in the first instance is really important. Read the rest of this entry →