You may also like
Ingredients
- 1¼ cups water or chicken stock
- ½ cup polenta
- ½ small brown onion, chopped
- 1 clove garlic, chopped
- 25g butter
- 1 tbsp marjoram leaves
- 2 tomatoes, chopped
- Salt
- Pepper
- 1 large chicken, about 1.6kg
Method
Pre-heat oven to 190C. Bring stock or water to the boil in a heavy-based saucepan. Whisk in polenta and cook slowly for 30 minutes.
Cook onion and garlic in butter until soft. Add to polenta with marjoram and tomatoes and mix well. Check seasoning and stuff chicken with polenta mix.
Truss chicken with string. Season and roast for 1¼ hours. Rest in a warm place for 20 minutes before carving. Serve with stuffing and a green salad.
