| 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.
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