Ingredients
- 1 large onion, chopped
- 1 garlic clove
- Olive oil
- 100g stale bread
- 400g minced veal or chicken mince
- 1/3 cup grated parmesan
- 1-2 tbsp chopped sage
- Salt and pepper
- 1 whole chicken, boned (ask your butcher to do this)
Method
For the stuffing
Saute the onion and garlic in a little olive oil until soft and golden then set aside. Soak the bread in a little warm water for a few minutes to soften, then squeeze out the excess liquid. Combine the mince, parmesan, sage, bread, onions and garlic. Season and mix well (I always cook a small piece in a pan to test that the mixture is adequately seasoned).
For the chicken
Preheat oven to 180C. Lay the chicken flat, place the stuffing along the centre and firmly roll the chicken into the shape of a log. You may need to smooth out any bumps. Tie the chicken with butcher's twine to secure the stuffing and keep the shape - 6-7 ties across usually suffice, with one going lengthwise.
Season the outside, place in a roasting tray and drizzle with a little olive oil. Roast for 1 hour or until the juices run clear when pierced with a skewer. Remove from the oven and allow to cool before removing the string and slicing.
