There is nothing more perfect that a beautifully stuffed roast chicken on a crisp and sunny Sunday afternoon. This chicken is succulent and juicy and filled with the aromatic flavours of herbs and spices with a turkey and liver stuffing.
Wash the chicken then pat dry with kitchen paper. Rub the chicken inside and out with salt, pepper, marjoram and paprika. Chill in the fridge for 3 hours (or overnight).
Preheat the oven to 190 C / Gas 5.
For the stuffing:
In a bowl, combine the minced turkey and liver, onion, egg, nutmeg and parsley, mix well. Season with salt and pepper to taste. Loosely stuff the chicken, tie with kitchen string or secure with skewers.
Place the chicken in a roasting tin. Pour in 360ml water and cover.
Roast the chicken for approximately 2 hours (1 hour for each 1kg of chicken), until juices run clear. Baste occasionally with drippings.