Savoury Stuffed Chicken
1 1.8kg roasting chicken
FOR THE STUFFING
3/4 cup Italian bread, cubed
1 small onion, chopped (about 1/4 cup)
1 cup frozen corn kernels, thawed
1 medium green capsicum, chopped (about 1 cup)
1 medium red capsicum, chopped (about 1 cup)
1/4 cup chopped celery
1/2 cup salt reduced chicken stock
3 teaspoons chopped fresh sage or 3/4 teaspoon dried sage
1/4 teaspoon black pepper
To prepare stuffing, preheat oven to 200C. Spread bread cubes in a single layer on a baking tray. Bake bread cubes, turning occasionally, until lightly browned, about 5 minutes.
Spray a non stock frying pan with vegetable oil cooking spray. Add onion; cook over a medium heat, stirring, for 5 minutes. Add corn, capsicums and celery. Cook until tender, about 7 minutes. Place i a bowl, Stir in bread cubes, stock, sage and pepper.
Spoon stuffing into body cavity of chicken. Tie legs together with white kitchen string. Place chicken on a rack in a roasting pan.
Roast for 1 to 1 1/4 hours, or until juices run clear when thickest part of thigh is tested with a metal skewer, basting every 15 minutes. Remove skin before eating to cut fat content.
COOK'S TIPS: To stuff a chicken, rinse the biord inside and out. pat the bird dry. Stuffing expands while cooking so be sure to always spoon it loosely into the body cavity.
Stuffing birds in advance can result in harmful bacteria that will thrive inside moist stuffing. Stuff a chicken or turkey no more than 30 minutes before roasting. Remove any leftover stuffing from a roast bird and refrigerate separately. Stuffing may be cooked in a separate ovenproof dish, if preferred.