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Stuffed Whole Roast Chicken with Honey Mustard Glaze

Stuffed Whole Roast Chicken

Stuffed Whole Roast Chicken with Honey Mustard Glaze
Recipe by Pete Goff-Wood

Serves: 4—6
Preparation: 15 minutes
Cooking: 1½ hours


1½ onion coarsely chopped

2 cloves garlic, finely chopped
90 ml extra virgin olive oil
2 tbsp Clover Classic dairy snack
75 g diced streaky bacon
⅓ loaf white bread, crusts removed and crumbed
380 g sausage meat or pork mince
190 g chicken livers, coarsely chopped
1 handful fresh sage and tarragon, roughly chopped
2 eggs
salt and pepper

1 chicken

salt and pepper

2 tbsp honey

1 tbsp hot English mustard
2 tbsp butter, melted
1 tbsp lemon juice
salt an pepper

To serve
Roast potatoes and green vegetables

Preheat oven to 180 °C.

Sauté the onion and garlic in the olive oil until they are soft and translucent. Add the bacon and cook until the onions begin to brown, then remove from the heat and allow to cool. Add the cooled onion mixture and Clover classic dairy snack to the rest of the ingredients and season to taste.

Season the inside of the chicken, fill with the stuffing. Close the cavity with toothpick and tie the legs together. Place in a roasting pan

Mix all the ingredients for the basting together and brush over the chicken. Roast for 1½ hours or until cooked through, basting frequently. Serve with roast potatoes and any green vegetables. of butter.

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