※ Roast Chicken Stuffing

1 1/2 cups breadcrumbs
1 Tablespoon dehydrated onions
1 Tablespoon - dried garlic
2 shallots diced finely
1 teaspoon dried oregano
1 tablespoon of roughly chopped rosemary
1 tablespoon of roughly chopped thyme
80 gsm Melted butter (****Lescure French Butter is absolutely amazing with chicken)
1/2 tsp salt
1/2 tsp smoked paprika
few good cranks of the pepper mill

Melt butter in large saucepan over medium heat.
Add shallots and cook for a few minutes, then add all other ingredients off the heat.
The amount of butter varies on how dry the breadcrumbs are. I sometimes add a splash of chicken stock or water if the mixture is too dry.

To ensure a juicy bird, start roasting it breast side down so that the juices flow over the breast. Finish roasting it breast side up, basting the bird frequently to add extra moisture. Cook with the skin on to seal in the juices, but be sure to discard it before eating, since most of the fat is found in the skin.
**** AOC cultured butter, from Poitou, France. Made as butter should taste, not full of water and frozen for years before being sold


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