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Chicken Preparation

  • Whole Chicken, 1.2kg bird 2400.0 g
  • Black Pepper 2.0 g

Stuffed and Baked Chicken

  • Herb Butter Paste:
  • Butter, unsalted 300.0 g
  • Tarragon, chopped 10.0 g
  • Thyme, chopped 15.0 g
  • Rosemary, chopped 10.0 g
  • Parsley, chopped 50.0 g
  • Garlic, minced 80.0 g
  • Lemon Juice 30.0 ml
  • Paprika 5.0 g
  • Stuffing:
  • Garlic Whole bulb, halved 4.0 pc
  • Lemon 2.0 pc
  • Bayleaf 4.0 pc
  • Sea Salt 20.0 g

Mushroom Gravy Sauce

  • Mushroom Gravy Sauce:
  • Mushroom, fresh sliced 250.0 g
  • Water 55.0 g
  1. Chicken Preparation

    15 minutes
    1. Wash and pat dry the whole chicken.
    2. Loosen the skin from the meat gently to avoid puncturing the skin.
    3. Marinate the chicken with Knorr Liquid Seasoning and pepper for an hour or overnight to help develop the flavor and texture.
  2. Stuffed and Baked Chicken

    110 minutes
    1. Make a paste with the butter, herbs, garlic, Knorr Chicken Powder, lemon juice and paprika. You can mix them throroughly in a large bowl or use a food processor for better results.
    2. Stuff the chicken with the halved garlic bulbs, bay leaf and lemon then season with sea salt.
    3. Using a piping bag fill the chicken with the herb paste under the skin and distribute evenly to cost the entire bird.
    4. Place the stuffed chicken in a cooking rack and roast in a 180c pre-heated oven for 20 minutes. Then, lower the heat to 165c and let it cook until its internal temperature reaches 75c during the next 45 minutes to 1 hour.
    5. Afterwards, let it rest for 15 minutes before carving.
  3. Mushroom Gravy Sauce

    15 minutes
    1. Pour 500 ml water in the baking pan and deglaze all the caramelized drippings. Scrape and strain the sauce.
    2. Heat up oil in a pan and add the mushrooms roast until caramelized then pour in the strained baking pan drippings.
    3. Combine the Knorr Gravy Mix with water together in a seperate pot. Pour in mushroom stock while whisking continuously to avoid lumps.
    4. Serve the Herb Garlic Chicken Roast with the sauce on the side while it's hot!