Roasted baby chickens stuffed with camembert and sage is the perfect dinner idea. Invite over some loved ones, open a bottle of your favourite wine and celebrate love and good food! TO DRINK: Leopard’s Leap The Lookout Cape Mountain White.
Roasted baby chickens stuffed with camembert and sage
Ingredients
STUFFING
- 4 slices of white bread, crusts removed and roughly chopped
- 125ml fresh cream
- 125g Camembert, sliced into pieces
- a handful of sage
- freshly grated nutmeg
- salt and freshly ground black pepper, to taste
CHICKEN
- 4 free-range baby chickens
- 50ml olive oil
- 4 garlic cloves, chopped
- 60ml sage leaves
- salt and cracked black pepper, to taste
- a handful of pickling onions, peeled and quartered
Instructions
1
Preheat the oven to 180°C.
2
Mix all the ingredients for the stuffing together.
3
Lift the breast skin of each baby chicken and stuff as much of the stuffing as possible in the natural pocket under the skin. Season with salt and pepper.
4
Mix the olive oil, garlic and sage together. Place the chickens and the onion in a roasting dish and drizzle the olive oil mixture over. Roast in the oven until the juice runs clear when you prick the thickest part of the chicken thigh with a fork, about 45 – 60 minutes.
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