Roast Chicken With Oatmeal Stuffing And Chicken Vol Au Vent Recipe
Ingredients
| Small (2-2 1/2 lb.) oven- ready roasting chicken | ||
| Lemon | 1/2 | |
| 2 oz. butter OR dripping | ||
| Few rashers streaky bacon | ||
| Flour | ||
| 6 oz. medium oatmeal | ||
| Beef suet | 3 Ounce, shredded (For the stuffing:) | |
| Onion | 1 Large, finely chopped (For the stuffing:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) In case a frozen bird is being used, allow it about 8 hours to thaw out. Wash the bird and pat dry it with a clean cloth. With some salt, rub the bird’s insides and rub the outside with a cut lemon.
2) Preheat oven to temperature of 380 degrees.
MAKING
3) Into a basin, measure the oatmeal and add the onion, suet and seasoning, Mix properly.
4) With some of the stuffing, stuff the neck cavity of the bird. Over the stuffing underneath the bird, pull the neck skin, twist the wing tips forward and under. Use a skewer to secure.
5) In a roasting tin, place the prepared bird. With some of the butter or dripping, smear the chicken’s body and place the remaining in the tin. In case the bird is being cooked unstuffed, place another 2 ounce lump of butter inside the bird so that it stays moist.
6) With trimmed bacon rashers and a piece of foil, cover the breast of the chicken.
7) In the center of the preheated oven, place the bird and roast, allowing 20 minutes for 1 pound, and 20 more minutes. Baste frequently.
8) Nearly ¼ hour before the cooking is done, remove the bacon rashers and foil. With some flour, dredge the breast and put it back in the oven so that it can brown well.
9) Make the gravy with the stock made from giblets.
SERVING
10) Serve hot with roast potatoes, bread sauce and cauliflower.
1) In case a frozen bird is being used, allow it about 8 hours to thaw out. Wash the bird and pat dry it with a clean cloth. With some salt, rub the bird’s insides and rub the outside with a cut lemon.
2) Preheat oven to temperature of 380 degrees.
MAKING
3) Into a basin, measure the oatmeal and add the onion, suet and seasoning, Mix properly.
4) With some of the stuffing, stuff the neck cavity of the bird. Over the stuffing underneath the bird, pull the neck skin, twist the wing tips forward and under. Use a skewer to secure.
5) In a roasting tin, place the prepared bird. With some of the butter or dripping, smear the chicken’s body and place the remaining in the tin. In case the bird is being cooked unstuffed, place another 2 ounce lump of butter inside the bird so that it stays moist.
6) With trimmed bacon rashers and a piece of foil, cover the breast of the chicken.
7) In the center of the preheated oven, place the bird and roast, allowing 20 minutes for 1 pound, and 20 more minutes. Baste frequently.
8) Nearly ¼ hour before the cooking is done, remove the bacon rashers and foil. With some flour, dredge the breast and put it back in the oven so that it can brown well.
9) Make the gravy with the stock made from giblets.
SERVING
10) Serve hot with roast potatoes, bread sauce and cauliflower.
Chef
