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STUFFING
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Do not stuff
before freezing because there is a high risk of food poisoning.
Thawing
and cooking pre-stuffed frozen birds takes too long and provides a
perfect environment for bacterial growth.
Stuff a thawed bird just
before you put it in the oven to cook. Better yet, cook the stuffing separately
in foil.
If the
stuffing will be cooked in the
cavity of the chicken, follow these guidelines:
Stuff
a thawed bird just before you put it in the oven to cook.
Thoroughly rinse the
chicken inside and outside before stuffing. Pat dry inside and out.
Be sure stuffing is
completely cooled before inserting into the cavity of the chicken.
Do
not overstuff the chicken, the stuffing will expand during cooking.
The stuffing should reach an internal temperature of 75 C.
Once the
chicken and stuffing are done, remove the stuffing from the chicken
immediately.
Extra stuffing can be wrapped in tin foil and
placed in oven OR frozen for later use
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Basic
I5-6 slices white bread crumbed
in the food processor. Add mixed herbs, 1 chopped onion, salt and pepper
and an egg . Add melted butter till desired consistency
Old fashioned
Cut the crust off some stale
bread 1 large onion diced some FRESH sage, thyme and some parsley
Mix in an egg and freshly ground black pepper and
salt.
Now use a little milk to moisten it ( can use chicken
stock if desired ) Mix all well
together and fill the cavity about 90% full. It will expand when
cooking.
Any left over can be rolled
in tin foil parcel and placed in the oven to cook with the chicken
New fashioned
Melt oil and butter
and pan fry 2-3 rashers of bacon until crisp. Remove bacon and cut up into fine
pieces and set aside .
Add 1 med diced onion to pan and cook till transparent.
Add finely chopped sage, salt and pepper and one cup of bread
crumbs. Mix well.
Mix in 1/2 cup diced dried prunes and 1 diced granny smith apple and stir for a minute or two.
Return
bacon bits and mix in.
Set aside to cool and stuff chicken cavity just before placing into
oven.
Vege
Stuffing
Melt oil and 25g butter and pan fry 2-3
rashers of bacon
until crisp. Remove bacon and cut up into fine pieces and set aside
Add
1 chopped onion, 2 cloves crushed garlic and grated ginger to pan and cook till transparent
Add 3 chopped spring onions 1 small red
pepper diced
1 stick celery diced finely 1/2 can water chestnuts
chopped pinch of salt and pepper and 1 cup fresh breadcrumbs and
stir well for a minute or two.
Remove from heat and set aside to cool.
Add one egg and mix well and stuff chicken cavity. Use a little milk or
chicken stock to
moisten if required.
Hints:
(a) You can add a tsp or two of chicken stock or
a chicken oxo cube when mixing.
(b) Replace the prunes in the new
fashioned stuffing with dried apricots or cranberries.
(c) Sage and onion is always a
favourite but you can always do mixed herbs and onion for a change.
(d) Fresh Sage can be placed
in boiling water for a few seconds to remove bitterness
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Back to
Chicken or Home
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