When it comes to a Sunday lunch or special dinner, you can't beat roast chicken. This version, with its fragrant fresh herb stuffing, is simply the best.
If you have the giblets, use them to make a flavoursome stock. Put them in a small pan and cover with water. Add some chopped onion, celery, a few fresh herbs and some seasoning, then bring to the boil. Reduce heat, cover and simmer gently for 30 minutes, then strain before using.
- 21 Nov 2010
Altered ingredient amounts. very good will post my results when i cook it - 15 Nov 2008
As it's been so highly recommended, will definitely try. Have the fresh herbs at least! - 05 Dec 2014