Lunch amp - Chicken stuffing recipe jamie oliver

Author: Jill Savage  

Basically what I do is carefully part the skin from the meat on the top of the chicken breast and stuff the gap with fresh, delicate herbs such as parsley, basil and marjoram, then I tie it up and roast it with some olive oil and salt. A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.

Mushroom-stuffed roast chicken

Mushroom-stuffed roast chicken
This recipe offers an autumnal twist to the classic roast chicken. Spreading the truffled mushroom butter under the skin of the chicken keeps the meat juicy and flavourful.
Provided by: Jamie Oliver
Total time: 100 minutes
Yields: 8 servings
Cuisine: https://schema.org/GlutenFreeDiet
Number of ingredients: 14
Ingredients:
  • 10 g mixed dried mushrooms
  • olive oil
  • 2 cloves of garlic
  • 1 bunch of fresh thyme
  • 200 g button, brown, chestnut or mini-field mushrooms
  • 80 g unsalted butter , (at room temperature)
  • 1 bunch of fresh flat-leaf parsley
  • truffle oil
  • 1 onion
  • 2 sticks of celery
  • 1 large bulb of fennel
  • 1 handful of ripe cherry tomatoes , on the vine
  • 150 ml white wine
  • 1.2 kg whole free-range chicken
Nutrition:
  • Calories: 367 calories
  • Fat: 24.6 g fat
  • Saturated Fat: 10.3 g saturated fat
  • Protein: 26.2 g protein
  • Carbohydrate: 5.6 g carbohydrate
  • Sugar: 3.9 g sugar
  • Sodium: 0.25 g salt
  • Fiber: 1.7 g fibre
How to cook:
  1. Preheat the oven to 180°C/350°F/gas 4.
  2. To rehydrate the dried mushrooms, place in a bowl and cover with 200ml of boiling water. Leave to one side for about 5 minutes – the mushrooms will have soaked up some of the liquid and be nice and rehydrated.
  3. Strain through a fine sieve, reserving the liquid, then roughly chop.
  4. Place a pan over a medium heat and add 1 tablespoon of olive oil. Peel and finely slice to the garlic, pick the thyme leaves and add both to the pan when the oil is hot.
  5. Once it begins to colour, tear in the fresh and rehydrated mushrooms along with the soaking liquid. Cook for 15 to 20 minutes, or until all cooked down with a beautiful rich flavour, stirring continuously.
  6. Remove from the pan and briefly blitz in a food processor or roughly chop on a board. Leave to cool for 5 minutes, then transfer to a bowl.
  7. Roughly chop the butter into cubes and add to the mushroom mix (it will start to melt a little with the heat).
  8. Pick the parsley leaves and roughly chop, then stir through the mushrooms, with 1 teaspoon of truffle oil and a good pinch of sea sat and black pepper.
  9. Peel and roughly chop the onion into wedges. Trim the celery and fennel, then chop the celery into 3cm chunks and cut the fennel into wedges. Add the veg to a large roasting tray along with the tomatoes and wine.
  10. To prep the chicken, carefully place a rubber spatula under the skin – the easiest way to do this is from behind the neck. Gently push the spatula under the skin from the front, working your way across while moving towards to the back. Once you have created the space, carefully stuff (or pipe) the mushroom filling into it, massaging on the outside and pushing it in an even layer across the underside of the skin.
  11. Place the chicken in the tray on top of the veg, drizzle over 1 tablespoon of olive oil and season generously. Roast for 1 hour 40 minutes, or until cooked through, but check after 1 hour 30 minutes. Cover with tin foil for the last 20 minutes if it is getting too much colour.
  12. Leave to rest for 10 minutes. Delicious served with seasonal steamed greens and boiled or roast potatoes.
Notes: Fail-Safe Stuffing with Pork & Sage, Grab some mince meat, bread, dried fruits and chestnuts and let Jamie show you how to turn Duration: 5:19

How to Cook Roast Chicken

Jamie's got a Roast Chicken recipe that is bound to get the royal seal of approval! We all
Duration: 5:11

Fail-Safe Stuffing with Pork & Sage

Grab some mince meat, bread, dried fruits and chestnuts and let Jamie show you how to turn Duration: 5:19

How to Make Roast Chicken with Herb and Bacon Stuffing

How to Cook Roast Chicken | Jamie Oliver · The Easiest and Tastiest Sage and Onion Duration: 5:40

Whole roast chicken

Whole roast chicken
I cook this every week and I always try to do something different with it. Basically what I do is carefully part the skin from the meat on the top of the chicken breast and stuff the gap with fresh, delicate herbs such as parsley, basil and marjoram, then I tie it up and roast it with some olive oil and salt.
Provided by: Jamie Oliver
Total time: 80 minutes
Yields: 4 servings
Number of ingredients: 6
Ingredients:
  • 2 bunches of fresh soft herbs , such as basil, flat-leaf parsley, marjoram (60g)
  • 1 lemon
  • 4 fresh bay leaves
  • 1 x 1.4 kg whole free-range chicken
  • olive oil
  • 2 sprigs of fresh rosemary
Nutrition:
  • Calories: 489 calories
  • Fat: 38 g fat
  • Saturated Fat: 8.8 g saturated fat
  • Protein: 34.6 g protein
  • Carbohydrate: 1.8 g carbohydrate
  • Sugar: 0.8 g sugar
  • Sodium: 1.1 g salt
  • Fiber: 0.2 g fibre
How to cook:
  1. Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7.
  2. Pick and finely chop the soft herbs, halve the lemon and tear the bay leaves.
  3. Rub inside the chicken cavity with sea salt, then carefully grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently. With your other hand gently separate the skin from the meat of the breast – it's normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels either side or you can try to cut away the middle.
  4. Sprinkle a little salt down the gaps that you have made, push in most of the chopped herbs and drizzle in a little oil.
  5. Push the lemon halves into the cavity along with the bay and rosemary sprigs, then pull the skin of the chicken breast forward so that none of the flesh is exposed, tuck the little winglets under, and tie up as firmly as possible.
  6. Rub a little oil all over the chicken skin, scatter over the remaining chopped herbs and season very generously with salt and black pepper. Slash each thigh about 3 or 4 times to allow the heat to penetrate directly.
  7. Remove the hot tray from the oven and drizzle with a little oil. Put the chicken into the tray, breast-side down and leaning to one side, then place in the oven. Roast for 5 minutes, then lean it to the other side, still breast-side down. Cook for another 5 minutes, then place the chicken on its bottom and cook for 1 further hour, or until golden and cooked through – the skin should be really crispy and the herbs will flavour the meat– this really must be the best roast chicken. Trust me – it's not fiddly, it's pukka.
Notes: How to Make Roast Chicken with Herb and Bacon Stuffing, How to Cook Roast Chicken | Jamie Oliver · The Easiest and Tastiest Sage and Onion Duration: 5:40

Perfect roast chicken

Perfect roast chicken
A super-reliable roast chicken recipe to give you juicy meat and crispy skin, every time.
Provided by: Jamie Oliver
Total time: 85 minutes
Yields: 4 servings
Cuisine: https://schema.org/LowLactoseDiet,https://schema.org/GlutenFreeDiet
Number of ingredients: 8
Ingredients:
  • 1 x 1.6 kg higher-welfare chicken
  • 2 medium onions
  • 2 carrots
  • 2 sticks of celery
  • 1 bulb of garlic
  • olive oil
  • 1 lemon
  • 1 bunch of mixed fresh herbs , such as, thyme, rosemary, bay
Nutrition:
  • Calories: 374 calories
  • Fat: 15.8 g fat
  • Saturated Fat: 3.9 g saturated fat
  • Protein: 45.5 g protein
  • Carbohydrate: 13.4 g carbohydrate
  • Sugar: 9.3 g sugar
  • Sodium: 1.2 g salt
  • Fiber: 3.4 g fibre
How to cook:
  1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
  2. Preheat the oven to 240°C/475°F/gas 9.
  3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
  4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
  5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
  6. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
  7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
  8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
  9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
  10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
  11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
  12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
  13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
  14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.
Notes: Roast chicken Margherita, 5 kg floury potatoes · 1.5 kg ripe tomatoes · 2 bulbs of garlic · 1 bunch of basil , (30g) · red wine vinegar · olive oil · 1 x 1.5 kg free-range

Spring chicken stuffed with black pudding and with braised baby vegetables

Spring chicken stuffed with black pudding and with braised baby vegetables
A bit of good-old black pudding under the skin of the poussins blows your socks off!
Provided by: Jamie Oliver
Total time: 65 minutes
Yields: 4 servings
Cuisine: https://schema.org/LowLactoseDiet
Number of ingredients: 13
Ingredients:
  • 4 little higher-welfare poussins
  • 8 cloves garlic , peeled
  • 4 sprigs thyme
  • 200 g black pudding
  • 2 tablespoons mustard powder
  • 4 slices higher-welfare prosciutto or bacon
  • olive oil
  • 1 glass dry white wine
  • 250 ml organic chicken stock
  • 1 handful baby carrots
  • 1 handful turnips
  • 1 handful fennel
  • 1 handful new potatoes
Nutrition:
  • Calories: 794 calories
  • Fat: 52.6 g fat
  • Saturated Fat: 14.8 g saturated fat
  • Protein: 60.4 g protein
  • Carbohydrate: 14.6 g carbohydrate
  • Sugar: 2.4 g sugar
  • Sodium: 3.37 g salt
  • Fiber: 1.8 g fibre
How to cook:
  1. This is such a nice way to spice up little poussins with really great English ingredients.
  2. Using spring veg as a trivet to roast the chickens on leaves you with beautiful chickens, tender vegetables and a wonderful natural gravy.
  3. This is a wonderful recipe for poussin. The black pudding pushed under the skin is an absolute joy. If you think your guests will be squeamish, don’t even tell them – just put it in and you won’t regret it.
  4. Preheat your oven to 180ºC/350ºF/gas 4. Stuff the poussins with 2 cloves of garlic each and a sprig of thyme. Gently, without tearing it, prise the breast skin of each poussin away from the meat – a rubber spatula is really good for this.
  5. Peel the black pudding and crumble it up with your hands. Gently push a tablespoon or so of the pudding under the skin of each bird. Season the poussins well and dust them in the mustard powder. Lay a piece of prosciutto or bacon over each one and tie in place with a short piece of string.
  6. In a wide, shallow, ovenproof pan or roasting tin, brown the birds in olive oil over a high heat. When they’re nice and golden, lift them out of the pan with a pair of tongs and place them on a plate for a minute.
  7. Pour the oil out of the pan and place the pan back on the heat. Add the wine, stock and baby vegetables, some salt and pepper and rest the browned poussins on top. Cover loosely with foil and put the whole pan or tray in the oven for 40 minutes. Check the poussins and the potatoes are cooked and serve 1 bird per person with a few of the lovely braised spring vegetables and cooking juices. Garnish with thyme if you like.
Notes: Mixed mushroom stuffing | Vegetable recipes, Ingredients · 2 shallots · 4 cloves of garlic · 350 g mixed wild mushrooms · 400 g closed cup or chestnut mushrooms · ½ a bunch of fresh thyme · 350 g stale bread
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