POLOKWANE – Stuffing adds an extra kick to any dish and when it’s made with fresh, quality ingredients, it will raise the bar of any dish.
This recipe by What’s for Dinner will take some time to cook but it promises to be worth it.
Ingredients
- 1 sachet KNORR Bacon and Onion Flavour Potato Bake
- 30ml stork margarine
- 2 cups fresh breadcrumbs
- 2 pork sausages
- 125ml water
- 6 rashers rindless streaky bacon
- 30ml olive oil
- 4 sprigs sage, roughly chopped
- 1.5kg whole chicken (cleaned and ready for roasting)
- Robertsons Freshly Ground Black Pepper (to taste)
- 3 eggs, beaten
- 30ml sage, chopped finely
- ½ onion, finely chopped
- 1.5 onions, quartered
- 3 cloves garlic, crushed
- 125ml cream
- 1 x KNORR Roast Chicken Gravy
Method
- In a bowl combine half a sachet of KNORR Bacon & Onion Flavour Potato Bake,
- Stork margarine, breadcrumbs, filling from the pork sausages, chopped sprigs of sage, 3 beaten eggs and half a finely chopped onion.
- Season with black pepper and mix together well until it comes together in a ball. This will be the stuffing.
- Place 2 quarters of onion, the sage and garlic inside the chicken.
- Place the remaining onions into the roasting pan.
- Rub the olive oil and remaining KNORR Bacon & Onion Flavour Potato Bake all over the chicken.
- Place into the roasting pan.
- Place the bacon rashers over the top of the chicken.
- Roll golf ball size pieces of the stuffing, and place into the roasting pan around the chicken.
- Cover with foil (shiny side facing down).
- Roast at 180°C in the middle of the oven for 1½ hours.
- Remove the foil and continue roasting for 15-30 minutes.
- To check if the chicken is cooked, push a knife into the thickest part.
- If the juices run clear, it’s cooked.
- Allow the chicken to rest for 15 minutes before carving.
- In a pan heat the cream and water.
- When it starts to simmer, add the KNORR Roast Chicken Gravy and stir for 1 minute until thickened.
- Serve immediately.
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