| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Schwartz, Schwartz1 |
4 |
Servings |
INGREDIENTS
| 50 |
g |
Butter, softened 2 oz |
| 1 |
t |
Schwartz Marjoram |
| 1 |
|
Lemon, Zest of |
| 1/4 |
t |
Schwartz Garlic Salt |
| 1 |
|
1 1/3 kilogr chicken, 3 lb |
| 50 |
g |
Butter, 2 oz |
| 1 |
|
Onion, chopped |
| 225 |
g |
Breadcrumbs, 8 oz |
| 50 |
g |
Walnuts, chopped 2 oz |
| 1 |
t |
Schwartz Black Peppercorns |
|
|
crushed |
| 3 |
T |
Lemon juice |
| 75 |
|
Chicken stock, 3 fl oz |
| 1 |
t |
Schwartz Marjoram |
| 300 |
|
Chicken stock, 1/2 pint |
| 1 |
T |
Plain flour |
| 1/2 |
|
A lemon, Juice of |
| 2 |
T |
Single cream |
INSTRUCTIONS
Pre-heat the oven to190C, 375F, Gas Mark 5. To roast the chicken, mix
the butter, Marjoram, and lemon zest together and spread over the
chicken under the skin. Sprinkle the skin with Garlic Salt. Place in a
roasting tin and bake for 1 1/2 hours or until golden and cooked,
basting once or twice during cooking. Meanwhile, to make the stuffing
heat the butter in a saucepan and fry the onion until softened. Stir
in the remaining stuffing ingredients. Place in a dish and cook in the
oven with the chicken for the last half hour. To make the gravy,
drain off the juices from the roast chicken and add the stock. Blend
with the flour in a saucepan. Bring to the boil stirring until
thickened. Stir in the lemon juice and cream. Try sprinkling Schwartz
Chicken Seasoning over the chicken or turkey before roasting for extra
flavour Converted by MC_Buster. Converted by MM_Buster v2.0l.
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