Made with real chicken stock and fresh sage. This endearing classic made with real chicken stock and fresh sage will enhance the flavour of roast chicken and ensure that it remains moist and succulent.
Filtered water, Chicken stock (13%) (contains: Chicken, Fresh onion, Fresh carrot, Fresh celery, Salt, Sugar, Spirit vinegar, Corn starch, Flavouring, Spices), Corn starch, Fresh onion, Butter (Cream, Salt), Fresh carrots, Wheat flour, Sugar, Fresh garlic, Yeast extract, Vinegar, Fresh sage, Xanthan gum, Spices, Colourants: Caramel and beta carotene, Flavouring..
Best Stuffed Lemon Chicken
YOU WILL NEED
- 1 x 100 g packet Ina Paarman's Poultry Stuffing Mix
- 1 cup (250 ml) boiling water
- 3 T (45 ml) butter or olive oil
- 1 large fresh free range chicken
- 2 - 3 t (10 - 15 ml) Ina Paarman's Chicken Spice
- 1 onion, chopped
- 1 cup (250 ml) water
- 1 x 25 g Ina Paarman’s Liquid Chicken Stock
- 1 x 200 ml Ina Paarman’s Lemon & Herb Coat & Cook Sauce
- ½ cup (125 ml) cream
Adjust the oven rack to one slot below the middle position. Preheat the oven to 180°C. Place the Stuffing mix into a smallish mixing bowl, add boiling water and butter. Stir with a fork until nicely blended. Leave to stand for 5 minutes to allow the breadcrumbs to swell.
Rinse the chicken under the cold tap. Remove excess fat from the inside. Pat dry. Season the inside of the chicken lightly with some Chicken Spice. Spoon the stuffing mixture into the cavity of the chicken and tie the drumsticks and wings with cotton string or raffia. Season the outside. Sprinkle the chopped onion over the base of a medium size ovenproof dish. Position the chicken on top of the onion, breast side up. Pour water mixed with Liquid Chicken Stock in from the side of the dish.
Roast the chicken open for 1 hour. Mix the Lemon & Herb Sauce with the cream and pour all over the chicken. Roast for a further 30 minutes until the skin is nice and crispy and the juices run clear when you pierce the thickest part of the thigh deeply with a fork. Remove the chicken from the dish and leave it to rest for 10 minutes while finishing off the gravy.
Place a double layer of paper kitchen towel lightly over the remaining sauce in the dish to blot off the excess fat. Discard the paper towel. Boil sauce for 5 minutes to concentrate the flavours. Carve the chicken and serve each guest with some chicken, some stuffing and a generous helping of lemon flavoured gravy.
If you need more gravy add on 1 x 200 ml Ina Paarman Ready to Serve Roast Chicken Gravy to the remaining sauce in the dish. Reheat on top of the stove.