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Recipes continued
Roast Chicken with Stuffing Serves 4
1.6kg whole fresh chicken
sea salt
freshly ground black pepper
Stuffing
1 onion, chopped finely
2 teaspoons olive oil
3 cups fresh bread crumbs
40g softened butter
1 teaspoon grated lemon rind
2 tablespoons chopped fresh sage
1. Preheat oven to 210°C. Place wire rack on
the bottom shelf in the raised position for
the BT5300 and on the lower shelf in the
sunken position for the BT4400.
2. Wash and clean chicken thoroughly. Pat
dry with paper towelling.
3. To make stuffing, cook onion in oil until
softened. Add to remaining stuffing
ingredients and mix well.
4. Place the stuffing inside the cavity of the
chicken. Tuck the wings back and tie the
base of the chicken with cooking string
so that the legs are crossed and securely
positioned.
5. Brush the chicken with oil and season with
salt and pepper.
6. Place the chicken onto the baking tray
with the drip insert. Reduce heat to 180°c
and cook for approximately 1 hour and 30
minutes or until cooked.
Note: To check the chicken to see if it has
cooked thoroughly, insert a skewer into the
thigh. The chicken is cooked when the
juices run clear.
Roast Vegetables
Serves 2
200g butternut pumpkin
2 small onions
1 large carrot
4 small new potatoes
sea salt
freshly ground black pepper
40g butter, melted
3. Preheat oven to 210°C, using the bake
setting. Place wire rack in the middle
shelf in the sunken position for the
BT5300 and on the lower shelf in the
sunken position for the BT4400.
4. Cut pumpkin into wedges leaving the skin
on. Cut onions into quarters. Cut carrot
into 4 pieces lengthways.
5. Place vegetables into the baking pan,
season with salt and pepper and drizzle
with butter.
6. Reduce temperature to 180°C and bake for
approximately 40 minutes or until baked
and crisp.