This stuffing will jazz up your ordinary Sunday roast.
Preparation Time: 5-10 minutes
Cooking Time: 45 minutes per kilo
Makes: 5 servings
Ingredients 1 small onion
1 cup of bread crumbs
1/2 cup of cooked rice
2 tbs pine nuts
1 tsp chilli flakes
1/2 cup of thinly sliced mushrooms
1 tsp garlic
1 sprig of rosemary
1/2 cup of oil
salt & pepper
Thiny slice your onion and mushrooms and put in a bowl.
Dice the tomatoes and add to the mix.
Combine the remaining ingredients; garlic, chilli, rice, bread crumbs, pine nuts and oil.
Mix together until the mixture is bound together.
Stuff the cavity of the chicken with your stuffing until densely packed.
Pour some more oil on top of the chicken and rub with sea salt and pepper.
Cook your chicken for 45 minutes per kilo at 200 degrees.
To test if the chicken is cooked, pierce the side of the bird. If the juices run clean it is ready.