Wednesday, January 9, 2013

Roasted Stuffed Chicken

1 chicken (4 to 5 lbs)

2 strips bacon - cut into pieces
12 white mushroom - cut into halves
1 can garbanzo beans/chickpeas

2 stalks celery - cut into pieces
3 shallots/onion - sliced
1 lemon - use a toothpick to poke half of the lemon
salt and pepper to taste

1 quarter stick butter
1/2 dried rosemary
1/2 dried oregano
1/2 dried thyme
1/2 tsp pepper

  1. Wash and pat dry chicken.  Leave in fridge for one hour or more.
  2. Melt butter.  Add spices and mix.
  3. Rub the chicken with the butter spice mix.
  4. Heat up pan.  Fry bacon till brown and slightly crispy.  Remove from pan.
  5. Fry shallots till aromatic.  Add mushrooms and fry for a few minutes.  Remove from pan.
  6. Add celery and stir fry for a while.  Add beans and fry to mix well.
  7. Pour in the rest of the cooked ingredients.  Add salt and pepper and  toss to mix well.
  8. Stuff chicken with the stir fried ingredients.
  9. Leave some space and stuff the lemon (part with holes on the inner side)
  10. Use several toothpicks to seal the cavity.
  11. Preheat weber grill to 400 degrees F.
  12. Place a trivet on a pan.  Add 1/2 cup water into the pan. Place the chicken on top of the trivet.
  13. Cover and roast for 1 to 1 1/2 hours or till internal thigh temperature registers 165 degrees F.
  14. Remove from grill and cover with aluminium foil.  Let rest for 10 minutes.
  15. Cut chicken into pieces and serve warm.

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