This has been one of Moe’s favourite meals for as long as we have been married. So almost 35 years. I’ve made a version of this dinner numerous times over the years. Just not recently.
It is the perfect way to prepare a roast chicken for a dinner party because a small chicken will easily feed six to eight when it is boned and stuffed.
It can be stuffed with any of your favourite stuffings.
I used a traditional combination bread/cornbread stuffing.
I boned out the chicken earlier in the day and just refrigerated it until I was ready to stuff it.
Put a pan of cornbread in the oven early afternoon for the stuffing.
Bonus, a slice with afternoon tea.
Chicken stuffed and tied.
Roasted surrounded by sliced onions, garlic cloves and a handful of cherry tomatoes and a little chicken broth.
Sliced and ready to serve.
Served with roasted Delicata Squash, butter peas and mashed potatoes. The sauce is made by adding a little more chicken broth to the pan and pureeing the vegetables and then straining.