The Roast Parade
Choose a chicken of any size. If you are organising a sit-down dinner of, say, six persons, you might be better off preparing six spring chickens. Your guests will surely be impressed as they are likely to believe that you have gone through a major production number just to feed them.
Chickens roast beautifully with the simplest marinate. Just rub a little soy sauce and pepper all over the bird. Brush with corn oil and get it into a moderately hot oven. If you’re unsure about how long your bird should remain in there, consider this general rule. It’s 15 minutes for every 500 g of the chicken plus an axtra 15. While the chicken is baking, baste it with its own juices in the roasting pan.
To make a delicious stuffing, combine chopped fried ham with chopped onions, finely diced apple, chopped celery leaves, clove of garlic, chopped walnuts, some thyme and breadcrumbs. Add an egg to bind. Stuff the chicken and seal the ends by stitching them up or secuting with toothpicks.
When the chicken is ready, scoop out the stuffing and serve it separately. Don’t leave it inside the chicken for you guests to excavate!
