This is yet another way to use up those bread crusts that accumulate quicker than you can consume them – and save money at the same time. By stuffing your chicken you get a whole extra serving from the bird by lessening the meat on the plate and replacing with a small portion of stuffing.
Ingredients:
1 Whole chicken without giblets
2 Bread crusts
1 Medium Onion chopped
1 tbsp Parsley
Salt to taste
1 Large Egg
Lemon juice
Mixed herbs
Method:
Crumb bread in a large mixing bowl. Add chopped onion, parsley and salt. Add egg and mix until it is all stuck together. Open the chicken and stuff the mixture inside. Stab the chicken all over with a sharp knife. Place in a roasting pan prayed with non-stick spray. Squirt lemon juice over chicken. Spice with mixed herbs. Cover the pan with tinfoil (remember to place shiny side inwards. Roast at 180 C for 1 ½ hours turning half way.
Carve and serve.
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