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Roast Chicken with Mushroom Stuffing Recipe
|Chopped mushrooms||1 Cup (16 tbs)|
|White breadcrumbs||1 Cup (16 tbs)|
|Grated lemon rind||1|
|Dried tarragon||1 Teaspoon|
Serving size: Complete recipe
Calories 428 Calories from Fat 267
% Daily Value*
Total Fat 30 g46.7%
Saturated Fat 17 g85.2%
Trans Fat 0 g
Cholesterol 225.2 mg
Sodium 767.5 mg32%
Total Carbohydrates 30 g9.9%
Dietary Fiber 3 g11.9%
Sugars 4.1 g
Protein 13 g25.4%
Vitamin A 22.9% Vitamin C 18.3%
Calcium 16.2% Iron 25.1%
*Based on a 2000 Calorie diet
2 Stir in the mushrooms, breadcrumbs, lemon rind and tarragon and salt and pepper to taste.
3 Add the beaten egg, stir to combine and use to stuff the neck end of the bird. Sew up and truss.
4 Spread the butter all over the skin of the chicken, then sprinkle liberally with chicken seasoning.
5 Put the chicken into a roasting bag, neck end first. Fold the bag loosely under the bird and pierce the base.
6 Arrange the chicken on an upturned saucer in a 30 x 20 x 5cm/ 12x8x2 inch ovenproof glass dish, microwave on full power for 29 minutes.
7 Remove from microwave oven and cover the bird with a 'tent' of foil, shiny side inwards. Stand for 20 minutes before carving.