| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Coxon’s kit, Coxon2 | 1 | servings | |
INGREDIENTS
| 3 | Sage leaves; chopped | |
| 1 | 1.6 kg chicken | |
| 1 | Onion; finely chopped | |
| 1 | Lemon; juice and rind | |
| 1 | Egg; beaten | |
| 2 | tb | Clear honey |
| 8 | Chorizo; finely diced | |
| 2 | Lemons; juice only | |
| 1/2 | pt | Chicken stock |
| 1 | tb | Cornflour |
| 1 | tb | Clear honey |
| 1 | tb | Brown sugar |
| 1 | tb | Preserved ginger; chopped |
INSTRUCTIONS
SAUCE Make the stuffing by combining the finely chopped onion, breadcrumbs, lemon rind and juice and the beaten egg. Add salt, pepper and chorizo sausage and the honey, sage leaves. Stuff the chicken and brush with a little melted butter. Stuff under the skin before stuffing the cavity. Cook in a preheated oven oven for approximately 11/2 hours, start high at 220C then reduce to 180C/350F/gas 4. Sauce: Dilute a little cornflour and keep aside. Bring all the other ingredients together in a pan and boil. Add the cornflour mix and stir thoroughly until thickened. Serve with the chicken. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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