This tasty roasted chicken dish is juicy on the inside and packed full of flavours. It will be the winner on your table this Christmas.
Ingredients
- 1 free-range Chicken
- 30 g butter – softened
- A small handful of fresh parsley, chopped
- Salt and black pepper
For the stuffing
- 1 tbsp olive oil
- 2 onions, diced
- 15 dkg champignon mushroom
- 1 egg
- 1 bunch of parsley, leaves only, chopped
- 2 garlic cloves, peeled and crushed
- 1tsp paprika
- 1tsp marjoram
- 1 tsp black pepper
- Salt
- 10 dkg breadcrumbs
For the gravy
- 15 g butter, melted
- 1 tablespoon flour
- 235 ml Chicken stock
Cooking Method
STEP 1: Preheat the oven to 200°C/180°C fan/gas mark 6.
STEP 2: To make the stuffing, heat the oil in a large frying pan over low heat, add the onion and cook it for 3-4 minutes until soft. Stir in the mushrooms and cook for another 5 minutes. Remove from the heat and allow the mixture to cool.
STEP 3: When the mixture has cooled down, add the egg, parsley, garlic, paprika, marjoram, salt, pepper and breadcrumb.
STEP 4: With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs – from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap.
STEP 5: Stuff half the stuffing into the opened spaces under the skin. From the outside of the skin, gently massage the stuffing around the breasts so that the meat is evenly covered.
STEP 6: Place the remaining stuffing inside the chicken.
STEP 7: Stir together the softened butter, parsley, salt and pepper. Rub all over the chicken.
STEP 8: Place the chicken, breast side up, into the roasting pan. Roast in the oven for 60-70 minutes, or until cooked through. Remove the chicken from the pan and leave it to rest for 10 minutes.
STEP 9: While the chicken is resting, stir together the melted butter and flour for the gravy. Heat the pan with the roasting juices over medium heat on the cooker.
STEP 10: Whisk in the melted butter mixture until combined, then whisk in the chicken stock. Bring to a boil, then reduce the heat and simmer until thickened. Season to taste, then serve with the roasted chicken and stuffing.
English 
Hungarian 