Recipes by Barbara Northwood

Roast chicken with sage and onion stuffing

Dec 16 04:18pm

Prep Time	Cook Time	Serves
30 mins	1.5 hours	6

Ingredients

2 x 1.5kg whole chickens
2 tblsps olive oil
Salt and pepper, to taste
Parsley, to garnish
Steamed green beans, to serve
Sage and onion stuffing:
75g butter, chopped
1 tblsp olive oil
1 onion, chopped
2 sticks celery, chopped
250g bacon rashers, chopped
12 slices white bread, torn
1/3 cup chopped fresh parsley
2 tblsps dried sage

1 Remove and discard neck and any giblets from chickens. Rinse chickens under cold water. Pat dry inside and out with absorbent paper.

2 To make sage and onion stuffing, heat butter and oil in a large frying pan. Add onion, celery and bacon. Cook, stirring occasionally, until onion is soft. Add bread and herbs. Mix well to coat bread in onion mixture.

3 Divide stuffing among cavities of chickens. Tuck wings under chickens and secure crossed legs with kitchen string. Brush with oil. Season with salt and pepper. Place chickens in a large greased baking dish.

4 Cook, uncovered, in a moderate oven (180C), for about 1½ hours, or until chickens are brown and juices run clear when tested with a skewer.

5 Serve chickens with steamed green beans. Garnish with parsley.

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