This recipe is one that seems to be forgotten. Stuffing a chicken is a great way to add flavor to the chicken when roasting and it results in a delicious side dish. For the breadcrumbs I reccomend using left over English Muffins it will take less than two whole muffins to make up 3 oz. Simply break up and place in a food processor or blender to make the crumbs. If you don’t have breadcrumbs any fresh bread you have on hand will do.

I generally choose an organic, free range chicken between 2 1/2 to 3 pounds in weight. Pre-heat the oven to 400F. Melt the butter in a pan and add the onions. Continue on a gentle heat for 5 minutes or until the onions are soft and tender. Remove from the heat and add the breadcrumbs and herbs along with the salt and pepper. Mix well while trying not to compress. Stir in the egg. Take the chicken and remove the giblets and pat try with paper towel. Place the stuffing in the cavity with a spoon being sure not to compress it too much.

Place in a roasting tin with neutral oil and roast breast side down. Baste with neutral oil and roast for 45 minutes before turning over on its back for the remaining 45 minutes. Check the temperature of the stuffing, it should be at least 165F. If needed give it some more time.

Cover with foil and allow to rest before serving.