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Lemon, Lime and Leek Stuffed Chicken
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one large leek
one firm lime
one lemon
one cleaned chicken, about 3-4 lbs
salt and pepper to taste
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1. Clean the inside of the bird carefully, being sure get out any left over bits in the cavity. Make sure the skin is free is feather stems, and dry the bird inside and out.
2. Slice up ½ lemon, ½ lime, ½ leek (the white part) into about 5 mm (1/4) thick slices, and mix all them together in a bowl so that the leek rings fall apart and everything mixes nicely. Add a good pinch of freshly cracked pepper and coarse sea salt and keep mixing by hand until everything is combined.
3. Stuff the bird gently, not cramming it too full, only full enough that the stuffing is coming out the front of the cavity.
4. Place the bird on a rack so it’s off the bottom of the pan. Rub the skin of the whole bird down with a bit of whatever flavoured oil you’d like, this will help it to crisp up a bit. Add one cup of water to the pan and put in whatever stuffing mix you couldn’t get in it. You can also truss the bird up to help it hold it’s shape, but you really don’t need to.
5. Cook at about 400F for about one hour, or until the skin has gone crispy and that the chicken’s legs move freely and stay in place.
6. If trussed up, cut off the string as soon as it comes out of the oven. Remove and discard the stuffing, as well as any excess you in the bottom of the pan, their job finished.
This dish is so easy and tastes so good it’s almost embarrassing. The flavour of the citrus fruits will have seeped into the meat, giving it a fresh and almost tropical flavour, and the juices work with the leeks to keep the bird very moist. This is amazing to cook in the morning and then use cold as a picnic, sliced up for sandwiches, or with a bit of mayo, celery and a touch of mustard as chicken salad.
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Preparation Time: 10 min |
Serves: 4 |
| Recipe Origin: Canada |
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Submitted by: |
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Mike Benninger
Australia |
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| This recipe has been viewed 5522 times. |
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