Festive Roast Chicken & Stuffing
Ingredients
1.5kg Full Chicken with Skin on
15g MA’s Kitchen Roast Seasoning
3tbp MA’s Kitchen Garlic Paste
3tbs MA’s Kitchen Ginger Paste
2tbs Dads Garden Teriyaki Sauce
1tbs Dad’s Garden Worcestershire sauce
Stuffing
15g MA’s Kitchen Roast Seasoning
1tsp MA’s Kitchen Mixed Spice
300g chicken liver, chopped
5 slices of bread, cubed small
50g Pepper Valley Bacon
250g Pepper Valley Minced Chicken/pork/beef (Your Preference)
1tsp MA’s Kitchen Black Pepper, crushed
1 onion chopped
1tbs Dad’s Garden Teriyaki sauce
25g celery storks, chopped
20g parsley, chopped
3 full boiled eggs, chopped
Instruction
Step 1
Fully thaw the chicken and wash both the inside & outside. Clean thoroughly and dry.
Step 2
Make a mix of Garlic Paste, Ginger paste, roast marinade and teriyaki sauce and rub over the Chicken. Place stuffing inside the chicken and tie the legs together with string.
Step 3
Marinated for 1 hour.
Step 4
Place in a preheated oven at 180C for 1 Hour
Step 5
Uncover the foil and baste with liquid from the tray and continue to roast open for 20 minutes of high.
For the stuffing
Step 1
Mix All the other ingredients in a bowl with 25g Roast seasoning & pepper
Step 2
Wrap in Foil
Step 3
Bake in the oven on hight for 30 minutes. Alternately you could also stuff your chicken.
