How to stuff a chicken for roasting
The BBC Good Food cookery team show you how to stuff a chicken for roasting in the oven with aromatics such as lemon halves, rosemary and thyme.
Points to remember
- Stuff the neck end with a sausagemeat stuffing, fold the skin over and use cocktail sticks to secure underneath.
- Gently separate the skin from the breast meat using your fingers and push softened herby butter into the space between, covering the fillets.
- Stuff the cavity with aromatics, such as lemon halves, rosemary, thyme.
- To neaten and hold in any stuffing in the cavity, tie the legs together using string.
Ad
TIPS
STUFFING A CHICKEN FOR ROASTING
Always wash hands and equipment thoroughly after handling raw chicken to avoid contaminating surfaces and food.
STUFFING A CHICKEN FOR ROASTING
Always ensure the meat is cooked all the way through the chicken.
Sponsored content
Comments, questions and tips
Be the first to comment
We’d love to hear how you got on with this recipe. Did you like it? Do you have suggestions for possible swaps and additions? Or simply ask us your questions...
Ad
Ad
Related guides
Chicken & chorizo jambalaya
A star rating of 4.8 out of 5.2821 ratings
Ultimate roast potatoes
A star rating of 4.8 out of 5.375 ratings
Chicken korma
A star rating of 4.5 out of 5.387 ratings
Ad
You may also like
Chicken & chorizo jambalaya
A star rating of 4.8 out of 5.2821 ratings
Ultimate roast potatoes
A star rating of 4.8 out of 5.375 ratings
Chicken korma
A star rating of 4.5 out of 5.387 ratings
Chicken tikka masala
A star rating of 4.5 out of 5.401 ratings
'Marry me' chicken
A star rating of 4.7 out of 5.225 ratings
Air-fryer roast chicken
A star rating of 4.8 out of 5.43 ratings
Classic roast chicken & gravy
A star rating of 4.8 out of 5.177 ratings
Sweet & sour chicken
A star rating of 4.6 out of 5.107 ratings