Friday Recipe - Rob's Stuffed Chicken

The real feature of this recipe is the stuffing - these days any fool can cook a chicken - well almost any fool! A friend of ours was regularly able to cremate hers - follow the instructions of the tin foil and you can't go far wrong! The other trick is when you think it's ready to test if the meat juices run clear. Chicken should always be properly cooked if the juices are a little pink it needs a bit longer.

1 Regular Sized oven-ready chicken - giblets removed
Salt
Grated Zest of a lemon (optional)

The Stuffing
1 Onion finely chopped
2 good slices of stale-ish bread - crumbed
A good handful of sultanas
A handful of chopped dried apricots
Half a tsp of mixed herbs
Half a tsp of dried sage or half a tablespoon fresh chopped sage
Half a cup of water or stock
2 Tablespoons Olive Oil
Salt and Pepper to taste

1. Prepare the chicken by washing it, patting dry and then rubbing the skin all over with salt. You can grate the zest of a lemon and mix with the salt and rub that over for a lemony tang.

2. Prepare the stuffing by simply combining all the ingredients in a bowl.

3. Cover and leave for half an hour or so.

4. Stuff the cavity of the chicken and then place in a pre-heated oven - roast according to the combined weight of stuffing and chicken.

Enjoy with a tray of roast veggie - zuchini, capsicum, sweet potatoes, potatoes and some fresh beans or peas, a glass of your favourite wine (Sauvignon Blanc and Semillon mix would be ideal) and plenty of good company.

Salute!