Roast Chicken with Herb Cheese Stuffing
Servings 6
Prep time
15 minsCook time
2 H & 10 MInactive time
15 minsTotal time
2 H & 40 MEveryone loves roast chicken, but a great stuffing elevates it to another realm. My herb and cheese stuffing, a delicious combination of celery, Manchego cheese and sage, packs a punch. I heartily recommend that you use proper Manchego.
Ingredients
Method
- Preheat oven to 220°C. Grease a lidded shallow casserole dish.
- In a small frying pan, heat butter over medium heat. Add onion and celery and cook, stirring regularly, until softened. Transfer to a large mixing bowl. Add bread, pepper, eggs, Manchego, salt and sage and mix to combine.
- Pack cavity of chicken with stuffing. Season skin with salt and pepper then tie legs together with butcher’s string. Place in prepared casserole dish, cover and roast for 2 hours. Take the lid off for the last 15 minutes, to brown.
- Remove from oven and allow chicken to rest for 10–15 minutes, then carve on a large platter and serve.
Simon says ...
Manchego cheese is made from the milk of Manchego sheep and is aged for three months or longer. It has a rich golden colour and melts beautifully when cooked. Available online and in speciality food stores.
Other ways to enjoy Manchego cheese: try cubed with fresh pear or quince paste.
Or pack cubes of Manchego loosely in a jar and cover with extra-virgin olive oil, adding dried herbs such as wild thyme or a little rosemary, or even chilli if you like spicy flavours. Seal and leave for a minimum of 1 month before eating. The cheese will continue to mature for up to a year.