• Roasted baby chickens stuffed with camembert and sage is the perfect dinner idea. Invite over some loved ones, open a bottle of your favourite wine and celebrate love and good food!

    Roasted baby chickens stuffed with camembert and sage

    Serves: 4
    Cooking Time: 1 hour 10 mins

    Ingredients

    • STUFFING

    • 4 slices of white bread, crusts removed and roughly chopped
    • 125ml fresh cream
    • 125g Camembert, sliced into pieces
    • a handful of sage
    • freshly grated nutmeg
    • salt and freshly ground black pepper, to taste
    • CHICKEN

    • 4 free-range baby chickens
    • 50ml olive oil
    • 4 garlic cloves, chopped
    • 60ml sage leaves
    • salt and cracked black pepper, to taste
    • a handful of pickling onions, peeled and quartered

    Instructions

    1

    Preheat the oven to 180°C.

    2

    Mix all the ingredients for the stuffing together.

    3

    Lift the breast skin of each baby chicken and stuff as much of the stuffing as possible in the natural pocket under the skin. Season with salt and pepper.

    4

    Mix the olive oil, garlic and sage together. Place the chickens and the onion in a roasting dish and drizzle the olive oil mixture over. Roast in the oven until the juice runs clear when you prick the thickest part of the chicken thigh with a fork, about 45 – 60 minutes.

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