Points to remember

  • Stuff the neck end with a sausagemeat stuffing, fold the skin over and use cocktail sticks to secure underneath.
  • Gently separate the skin from the breast meat using your fingers and push softened herby butter into the space between, covering the fillets.
  • Stuff the cavity with aromatics, such as lemon halves, rosemary, thyme.
  • To neaten and hold in any stuffing in the cavity, tie the legs together using string.
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TIPS

STUFFING A CHICKEN FOR ROASTING

Always wash hands and equipment thoroughly after handling raw chicken to avoid contaminating surfaces and food.

STUFFING A CHICKEN FOR ROASTING

Always ensure the meat is cooked all the way through the chicken.

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