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Saturday, October 8, 2011

Gluten Free Chicken Stuffing

My naughty Leftover Chicken
& Stuffing Sandwich!
Growing up, whenever my mother made a roast chicken I was always right there in the kitchen with her, ready to help her make the stuffing. After all, what’s a Sunday roast chook without some gloriously doughy and herby stuffing to help you mop up the gravy?

Now, however, I am gluten intolerant and so have had to create my own recipe and mix, though this recipe could be used whether you are using GF or normal bread. I actually keep the crusts from my loaves of GF bread and store them in the freezer so I am a brisk whiz in the food processor away from fresh breadcrumbs!

Also I should mention, not only is Roast Chicken Stuffing absolutely delicious, fresh from the oven and drizzled with thick gravy, but the cold leftovers are also a naughty little pleasure - perfect for a completely cheeky Chicken & Stuffing Sandwich for lunch the next day (pictured)!


What Will I Need?

2 cups fresh breadcrumbs (made from leftover crusts of bread!)
2 eggs
4 tbs butter, melted
¼ cup chicken stock
2 spring onions, chopped
1 rasher bacon, diced
1 tsp dried oregano
1 tsp dried thyme

What Now?

1.             After cleaning your hands thoroughly (don’t worry, they’ll get messy again quite soon!) place all ingredients in a mixing bowl and mix thoroughly, using your hands, until well combined, adding salt and pepper according to your tastes

2.             Now we need to stuff the mixture into the cavity of washed, dried, seasoned chicken, before sealing either with a skewer through excess flesh, or by tying the legs together. Although now it may seem a bit gooey, once it’s in the oven it’ll thicken up and take the normal, indulgent, form.

3.             Allow chicken to cook for the time necessary (normally about 30 minutes per 500g on 180C), and by the time your chicken is roasted to perfect, the stuffing shall have formed a glorious gold crust on the outside, and be nice and soft and doughy on the inside.

4.             Serve with your chicken and cover with some rich traditional gravy for a gloriously indulgent roast dinner - just the way they should be!