INGREDIENTS
NOTE
The nuts, apricots, bread and parsley for the stuffing can be chopped simultaneously in the bowl of a food processor.
1 large (± 1½ kg) or 2 smaller (±1kg) chickens, bone or
1 x ± 2 kg turkey breast roast
Salt and white pepper
250 g streaky bacon for turkey breasts only
STUFFING
50 g Clover Mooi River butter
1 onion, chopped
50 g /125 ml nuts such as cashews and or macadamias, coarsely chopped
100 g / 250ml soft dried apricots, cut up
2 thick slices white bread, crusts removed and crumbled
50 ml chopped parsley and/or spring onion
5 ml baking powder
1 egg
Good pinch salt
GRAVY (OPTIONAL)
30 ml cake flour
375 ml water
5 ml chicken stock powder
5 ml soy sauce
Method
Sprinkle the chicken inside and out with salt and pepper.
If turkey breast is used, make a slit in the side and butterfly; or open the rolled roast and if necessary, cut into the thicker side sections, flap open and flatten.
To prepare the stuffing, place the butter and onion into a saucepan and fry gently until the onion has softened.
Stir in the nuts and fry a few minutes more.
Add all the remaining ingredients and mix well.
Fill the chicken with stuffing and secure with cocktail sticks
Or, place filling on one half of breast, fold over and cover with bacon rashers.
Place into an oven roasting pot or oven bag, tied and pierced at the top and placed onto a roasting pan.
Roast at 180°C – turkey breast about 40 minutes to 1 hour, chicken about 1 – 1½ hours until golden brown and cooked.
Baste 2 – 3 times during roasting or turn over the oven bag a few times to allow the juices to baste the meat.
Place the meat to a serving platter, remove the cocktail sticks and keep warm until ready to carve; or allow to cool to serve at room temperature or cold.
To make the gravy, pour off the excess fat, stir the fl our into the pan juices and blend well.
Add the water, stock powder and soy sauce and simmer 5 minutes, stirring until smooth and thickened.
Adjust seasoning.
CLOVER INGREDIENTS USED IN THIS RECIPE