Ingredients

  • Stuffing
  • 85 grams butter, unsalted, = 3/4 cube
  • 5 medium leeks thinly sliced
  • 225 grams bread cubes toasted, =3 cups
  • 125 grams pecans toasted, = 1 cup
  • 30 grams parsley chopped, = 1 bunch
  • 50 milliliters whipping cream, =1/4 cup
  • 1 tablespoon fresh oregano chopped
  • 1816 grams chicken deboned, 3-4 lbs
  • salt and pepper

Directions

1. Steam leeks with butter until tender. Toss leeks with remaining ingredients. Cool.
2. Season chicken. Stuff deboned chicken, sew up. Weigh. Place on rack in roasting pan. Bake at 350*F/175*C/GM4 for 15 minutes plus 12 minutes per pound or until skewer when placed in centre of bird for 10 seconds comes out hot.

Notes
Notes:Original recipe serves 6-8.
Serving Ideas:Original serves 6.


Categories
Chicken, main course
Keywords
Chicken, main course
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