Basic stuffing for a chicken.
(makes enough stuffing to fill a 1 and a half kg chicken)
3 stale slices of bread trimmed of crusts, cut into 1 cm cubes.
5 rashers of lean bacon
1 medium size onion,finely chopped.
1-2 cloves garlic (optional)
1 egg
3 tablespoons Margarine
3-4 tablespoons milk or chicken stock.
3 tablespoons finely chopped parsley.
dried mix herbs
salt and pepper.
Fry the bacon in half the stork margarine until the fat and the meat are crisp.
Remove the bacon and drain on a paper towel.
Chop or crumble the bacon into small pieces.
Fry onion in remaining fat until transparent but not brown. Remove from pan leave as much fat behind as possible.
Add the remaining stork margarine and toss the cubes of bread in the pan over a moderate heat until they are evenly
golden in colour. Add a little more margarine if cubes start to stick.
In a mixing bowl, use a fork to combine the bread onion and the crumbled bacon together with the parsley, a generous pinch of mixed herbs and salt and freshly ground pepper to taste.
Lightly beat the egg with the milk or stock and pour over the contents of the bowl mixing gently with a fork (the ingredients should be quite distinct.
Fill the cavity with the stuffing and close the vent either with skewers or a few stitches with strong thread.
Roast the chicken in a moderate oven at 180 degree for about 1 and a half hours.
TIP. If you have too much stuffing bake separately in a small dish or ramekin until crispy on top (about 20 minutes)
or wrap in foil shiny side facing in and bake with the chicken in the pan. Slice and serve.
Another TIP. (make 2 chickens you can keep one for the next day), as there wont be any left overs from this chicken.
