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Chef On A Mission


Ep 4 - Roast chicken with Manchego stuffing

Roast Chicken (

Makes 6

2 medium onions, finely chopped
2 stalks celery, chopped
100gr butter
28 slices white toast bread, crusts on, cubed
ground black pepper to taste
9 eggs, beaten
450gr  grated Manchego cheese
salt to taste
30g finely chopped fresh sage

3 size 12 (1.2kg) whole chicken, wing tips removed and cut in half down the spine.
120gr SG herb rub

Sauté the onion and celery in the butter until softened. Transfer the onion mixture to a large mixing bowl and combine with the bread, pepper, eggs, grated cheese, salt and sage. Stir together until well moistened. Wrap the mixture in tin foil and form a long cylindrical shape approximately 4.5 cm wide. Place this on a baking tray into a pre heated oven at 185 degrees Celsius for 15 minutes. Once cooked remove from oven and set aside.

Using 40gr of the SG herb rub, on each bird, rub the mixture into and under the skin where possible.

Place the birds onto a baking dish into a pre heated oven at 200C and cook for approximately 90 minutes or until a core temperature of 72 degrees is achieved, test to see if the chicken is cooked by inserting a skewer between the breast and the leg. If the juices run clear, it is cooked. Remove from the oven and allow to rest in a warm place for 15 minutes before carving and serving.

Serve 1/2 a chicken per person on a plate, with 2-3 slices of the rolled stuffing, mashed potato and the Caesar salad. If preferred the salad and mash could be served in larger bowls at the table.