Cherry and goat's cheese-stuffed chicken from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 20) by Diana Henry

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Notes about this recipe

  • sharifah on February 17, 2015

    Wow! Its not often I rate a recipe a five-star, but the stuffing was really delicious! The sour cherries gives a nice tang to the creamy cheese, and the dill gives it a different taste! I used frozen wholemeal breadcrumbs, and it worked fine. I used a smaller chicken (1.3 kg as opposed to her 1.8 kg) so I had stuffing leftovers. I just squeezed them into little balls, and added to the roasting tin, 20 minutes before the end of the cooking time. Will definitely be making this again, and again!

  • L.Nightshade on August 17, 2014

    I made the stuffing with fresh cherries. The recipe makes a lot of stuffing! Much more than fits into a chicken, so I cooked the leftover in a pan alongside. The prep is quick and easy, and that's pretty much all there is to the recipe, then the chicken roasts. Our chicken was cooked in the big egg, as I'm averse to turning on the oven in this warm weather. Same temp in the egg as called for in the oven, 375º. The chicken was juicy with crispy skin, and the flavors worked well with the cheese and cherries.

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