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Roast Stuffed Chicken
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Roast Stuffed Chicken
1 whole chicken
1/4 cup Vinegar
4 cups water
1/4 cup Grace Margarine
2 cups breadcrumbs
1/4 cup onion
1/4 cup escallion
1/4 cup pimento
2 spring thyme
2 teaspoon scotch bonnet pepper
1/4 cup granulated sugar
3 cups stock
2 teaspoons salt
1 teaspoons all purpose
1 teaspoon chicken seasoning
1/2 cup hot water
Clean chicken and wash in a solution of vinegar and water.
Melt 4 tablespoons Grace Hello Margarine in a saucepan and add breadcrumbs, saute for 5 minutes.
Add onion, escallion, pimento, pepper, thyme, sugar, and stock. Mix well, if mixture appears dry, add a little more stock.
Mix salt, all purpose and chicken seasoning together and rub on chicken, both inside and outside.
Stuff chicken, and close the opening carefully with thread or using skewers.
Brush chicken with remaining margarine and put to roast in a pre-heated at 180°C/350°F or until tender.
Add 1/2 cup hot water after 30 minutes, and baste frequently with pan drippings during the roasting period.
METHOD NOTE: Stock can be made by dissolving one packet of Grace Cock Soup Mix in 3 cups of water.
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