Chef's Corner

  • Herb Stuffed Chicken

    Posted by Administrator on March 19, 2012 in Meat, Poultry & Fish

    Herb Stuffed Chicken

        1 whole chicken, preferably organic Rosie
        1 bundle of herbs (parsley, tyme, oregano, marjoram, & rosemary)..approx. 3-4 oz.
        3-4 bay leaves
        Stella Cadente Meyer Lemon Oil (approx. 2 oz)
        Salt & pepper (to taste)

    Remove "innards" of chicken. Stuff whole chicken cavity with herbs & bay leaves.
    Rub Meyer Lemon Oil over the outside of the chicken, then sprinkle chicken with salt and pepper.
    BBQ on a spit for at least 1 hr & 15 minutes, turning constantly. Or, bake in oven at 375 degrees for at least one hour. Test for doneness - ie. Juice form the drumstick is clear and the chicken is soft throughout.

    A cold, crisp chardonnay (Bonterra organic is a good choice) pairs nicely with this bird!

    Courtesy of: Renee Kiff, Healdsburg Farmer's Market, Healdsburg, CA