I’ve just spent a short part of the afternoon with my hands up the behinds of two chickens, in the process of creating my first roast chickens with herb stuffing.
The stuffing consists of bread crumbs of one loaf of bread, 4 finely diced onions, a lot of mixed herbs and salt mixed together with butter. More butter was smeared under the skin (the skin was pulled away from the meat) and on top of the breast meat. The skin was then seasoned with pepper, salt and olive oil.
The chickens form the mains of tonight’s birthday dinner – mine and Andrew’s sister in law’s, Shaz – and I’m really looking forward to seeing how these turn out.