This chicken and stuffing casserole is the answer ... You can serve a variety of sides, such as garlic mashed potatoes, roasted green beans with fried onions, rice, quinoa, or a simple salad.

Bring to the boil then simmer for several minutes. Serve the chicken with the gravy and the stuffing spooned out. Roast potatoes are a must. Peel the potatoes and cut them into large chunks.

Chicken stuffed with a mixture of masalas, apricot, breadcrumbs and mint, roasted just right. Spread the breast of the bird with 1 tbsp softened butter. 6. Roast in a pre-heated oven for 1 hour or ...

Save this recipe for later Add recipes to your saved list and come back to them anytime. Using a small sharp knife, cut a long pocket in the side of each chicken breast. Fold it open and pound ...

Roast chicken with a twist ... The cavity should be no more than two-thirds full as the stuffing will expand in the oven. Put the remaining spelt in the tin around the bird.

Bake the stuffing balls for 20–25 minutes, or until cooked through. If they brown too quickly during cooking, cover with kitchen foil. Serve with roast turkey, roast chicken, or other roast meat.

There’s no method here that will render it crispy and browned, and no one wants to cut through flabby chicken skin. Want more great food writing and recipes? Subscribe to Salon Food's newsletter ...

For this boned and rolled chicken with pistachio and apricot stuffing, ask your butcher to debone the meat for you. This will save a lot of time if you haven't done this before. I have been making ...

Starting with the leg, pipe the foie-gras-and-black-truffle stuffing under the skin of the ... Season the skin with salt, place in a roasting pan, and roast in the oven for about 2 to 2½ hours ...