ROAST CHICKEN
1 Chicken 1 Teaspoon grated lemon rind
1 Small onion 1/4 Teaspoon dried marjoram
2 Tablespoon of butter Garlic, salt, pepper
1/2 Cup of mushrooms 1 Egg
1 1/2 Cup of soft breadcrumbs
1 Tablespoon of chopped parsley
1 Pinch of nutmeg
Clean inside of the chicken and remove excess fat. Peel and chop onion. Add to pan and
lightly fry in butter until soft. Add mushrooms and fry another minute. Mix in crumbs, salt,
pepper, parsley, lemon rind, marjoram, nutmeg and beaten egg. Put stuffing into chicken
and close the opening and sprinkle salt and pepper over chicken and rub into skin. Roast at
482
°F
for
15
minutes until chicken is tender and golden brown all over.
GRAVY
Take scraps and juice plus a little fat from your bowl. Add 1 tbsp of flour and stir over
heat until brown. Slowly add 1 1/2 cups of stock made from chicken stock cube and
mushroom stalks. Cook gravy, stirring continuously, until boiling. Add salt and pepper to
taste.
STUFFED BREAST OF VEAL
1. 5kg breast, boned with pocket cut STUFFING continued:
2 tbsp butter 1 Tablespoon grated lemon rind
Garlic, salt and pepper 1 Cup of diced mushroom
2 Cups of fresh white breadcrumbs
STUFFING: 1 Egg, lightly beaten
1 Tablespoon butter 1/2 cup of finely chopped onions
1 Tablespoon of lemon juice Cream
Preheat frying pan. Melt 1 tablespoon of butter in the pan and fry onion until soft. Add
lemon rind and juice, garlic and mushrooms. Fry together for 3-4 minutes. Set aside in
large bowl. Add bread-crumbs, garlic, salt and pepper to fried vegetables. Bind together
with egg and enough cream to form a firm consistency.
Place stuffing into veal pocket and spread evenly then reseal the cavity. Brush veal with
soft butter and place on a low rack in the convection oven.
