 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
|
Taken from a clipping some years ago, unfortunately I can't name the magazine. If you're in Australia, it suggests using Tasmanian Heritage brand cheese. Ingredients:
125 g camembert cheese |
1 sprig marjoram |
1 sprig parsley |
1 sprig rosemary |
1 sprig thyme |
1 whole chicken (large) |
1/2 cup white wine |
Directions:
1. Preheat oven to 180dc. Stuff chicken with cheese and herbs.
2. Place chicken onto a wire rack in a roasting pan. Roast for 1 1/2 hours or until juice run clear when the thickest part of the chicken thigh is pierced with a skewer.
3. Remove chicken to a serving platter and cover to keep warm.
4. Transfer pan juices to a container and chill in the freezer for 3 minutes. Use a large metal spoon to skim fat from juicse.
5. Place roasting pan onto stovetop and heat over medium heat. Add wine to pan and bring to the boil, scraping base of pan. Pour in reserved pan juices and cook until headed. Pour mixture over chicken.
6. Serve slices of chicken with potatoes and steamed vegetables.
|
|