Roast chicken with thyme and onion stuffing

Roast chicken with thyme and onion stuffing

By
From
Gran's Kitchen
Photographer
Sally Greer

“When I was growing up, chicken was only for special occasions – Christmas, weddings and birthdays. Wringing their necks was a man’s job, and then the women would pluck and gut them.” - Dulcie

Ingredients

Quantity Ingredient
4 small onions
small bunch thyme
salt
3 cups fresh breadcrumbs
1 apple, peeled and sliced
2 tablespoons dripping or butter
pepper
1 organic chicken

Method

  1. Peel and slice onions and put in a pan with the thyme. Cover with cold water, add seasoning of salt, and boil until onions are tender, then drain well.
  2. Mix apple, breadcrumbs and butter lightly together, and then add onions to this mixture. Season with pepper.
  3. Wash and dry chicken inside and out. Stuff chicken with thyme and onion mix, and secure with skewer. Place in roasting pan.
  4. Cook at 200°C for 10 minutes then reduce heat to 180°C for 1 hour and 50 minutes, or until juices run clear.
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