Ingredients:
1 Drover’s Pastoral Company free range chicken1 tablespoon melted butter
1 Dessertspoon of chopped fresh sage
1 loaf of fresh garlic bread
1 teaspoon lemon pepper
3 celery sticks chopped roughly
2 carrots chopped roughly
2 brown onions chopped roughly
1 dessertspoon chicken stock powder
1 cup white wine
Cooking Method:
Heat the oven to 200 degrees. Stuff the chicken cavity with the garlic bread until totally filled and truss the bird to keep the stuffing sealed in the cavity.
Rub the chicken with the butter and season with the herbs and pepper.
Place the chopped vegetables in the baking tray lined with baking paper and pop the seasoned chicken on the veggies. Add the wine and chicken stock and cover with foil.
Cook for 1 hour and remove the foil. Finish off the chicken for approx 20 mins. Test that the juices run clear when you pick the bird. Make delicious gravy with the pan juices.
Serves: 5
Note:
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