Recipe summary
Fresh herbs make this roasted chicken truly mouthwatering.
Preparation time:
Cooking time:
Yield:
4
Ingredients
Stuffing
-
3
tablespoons
butter (45 ml)
-
2 large onions, peeled and finely sliced
-
3 cloves garlic, finely sliced
-
1/4
cup
brandy (60 ml)
-
2
tablespoons
freshly chopped thyme (30 ml)
-
1
teaspoon
freshly chopped rosemary (5 ml)
-
1
cup
chicken stock (250 ml)
-
1/2 loaf of challah bread (day old), brozen into bite size bits
-
1/4
pound
chestnuts, roasted, peeled and chopped
-
1/2
cup
prunes, pitted and quartered (125 ml)
-
Salt and pepper, to taste
Chicken
-
2-3 pound free range chicken
-
2
tablespoons
extra virgin olive oil (30 ml)
-
Juice of 1 lemon
-
1
tablespoon
Worcestershire sauce (15 ml)
-
1
tablespoon
paprika (15 ml)
-
Salt and freshly cracked black pepper, to taste