Chicken stuffed under the skin
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- Abigail Donnelly
- 4 to 6
- Easy
- Carb Conscious
- 10 minutes
- 1 - 1 1⁄2 hours
- Woolworths Spring eld Special Cuvee Sauvignon Blanc 2017
- Buy Ingredients Here
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- For the stuffing, mix:
- 60 g Cremezola (or 1⁄2 cup cream cheese)
- 1 lemon, zested
- 3 sprigs thyme, chopped
- Sea salt and freshly ground black pepper, to taste
- 2 cloves garlic, smashed
- For the chicken:
- 1 whole free-range chicken
- 2 T butter
- Sea salt and freshly ground black pepper, to taste
- 3 bulbs fennel, halved
- 1⁄2 lemon
- 4 shallots, halved
- 2 T olive oil
- 1⁄2 cup Woolworths organic chicken stock
- 1⁄2 cup white wine
Cooking Instructions
Preheat the oven to 200°C.
Using your fingers, separate the chicken’s skin from the breast. Push the stuffing between the breast meat and skin.
Rub the chicken with butter and season.
Place the chicken in a large roasting tray and arrange the fennel, lemon and shallots around the bird. Drizzle with olive oil.
Pour the stock and wine around the chicken and roast for 1–11⁄2 hours, or until golden and tender.
Cook's note: I often stuff butter or ghee under the chicken's skin. Using cheese is my new way.
Take the Woollies basil pesto and sun-dried tomato tub, mix in extra mascorpone and stuff same as the recipe. Add a lemon to the chicken cavity. And cook, yummeeeee!!!
Love it, Wilma! We’ll definitely give it a bash. Thanks for the share.