Fine English Cookery/Michael Smith 1998

Lemon Stuffed Chicken
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
A boned-out roasting chicken weighing 1-1/2 kg/3 lb 375 g/12 oz demi-sel cheese grated rind of 1 lemon
1 tbsp chopped chives 60 g/2 oz butter salt and freshly ground white pepper
THE SAUCE: 30 g/1 oz plain flour 1 stock cube juice and rind of 1 lemon
125 ml/1/4 pint water 1/4 litre 1/2 pint double cream salt and freshly ground white pepper



1 Mix the cheese with the lemon rind and chives and season with salt and pepper. Lay your boned chicken flat on a board and spread the cheese mixture over this. Roll up the chicken, folding the side bits in as you go along. Make a short fat roll and tie it at 2-inch intervals with linen thread, or make a series of slip knots along its length. Rub the skin all over with the softened butter and lightly season the outside.
2 Stand the stuffed chicken on rack in a roasting pan and roast at 220 C/425 F/gas mark 7 for 45 minutes, basting well every 10 minutes. Remove the binding thread and put the chicken onto a serving dish to keep hot whilst you make the sauce.
3 Work the flour into the juices in the pan and then work in the stock cube. Add the water and bring the sauce to the boil. Add the lemon rind and juice and the cream and cook for a few seconds.
4 Season with salt and pepper and strain over the waiting chicken.

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