Sunday night is our standard roast night and nine times out of 10 we will have a roast chicken. We don’t normally stuff it, it is just seasoned on top and thrown in the oven or barbeque to cook for a couple of hours.
This week I had eschallots in the fridge leftover from a recipe last week, so instead of wasting them I knew that if I stuffed them into the chicken with a bucket load of garlic and butter and seasoning I would have a delicious tasting chicken and an amazing smelling kitchen – and I wasn’t wrong.
Now, it is super easy to achieve this and while you don’t really need any measurements as such here is what I used.
It would also be nice with a lemon stuffed in first.
1/2 Bunch Eschallots
6 Cloves Australian Purple Garlic, crushed with a knife
Salt and pepper, to taste
Optional: Lemon cut in half
LET’S PUT IT ALL TOGETHER
- Is using a lemon, stuff half inside the chicken first.
- Add 2 cloves of garlic into the chicken and then stuff in the eschallots.
- Place half of the butter under the skin between the chicken breast and then add a garlic clove to each side.
- Stuff the remaining butter and garlic into the chicken with the eschallots.
- Drizzle on the top olive oil then season well with salt and pepper. Place into a large baking dish and cover the bottom of the dish with a good amount of water.
- Cook the chicken as per my tips for cooking a roast chicken.