Roast Stuffed Chicken


Roast Stuffed Chicken
Preparation time
Cooking time


For 6 Person(s)


  • 3 1/2 pound(s) whole chicken
  • 1/4 cup(s) Grace White Vinegar
  • 4 cup(s) water
  • 1/4 cup(s) Margarine
  • 2 cup(s) breadcrumbs
  • 1/4 cup(s) raisins
  • 1/4 cup(s) currants
  • 3 cup(s) nuts
  • 1/4 cup(s) granulated sugar
  • 3 cup(s) stock
  • 2 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 1/2 cup(s) hot water

Roast Stuffed Chicken Directions

  1. Clean chicken and wash in a solution of vinegar and water.
  2. Melt 4 tablespoons Grace Hello Margarine in a saucepan and add breadcrumbs, saute for 5 minutes.
  3. Add raisins, currants, nuts, sugar, and stock.  Mix well, if mixture appears dry, add a little more stock.
  4. Mix salt and black pepper together and rub on chicken, both inside and outside.
  5. Stuff chicken, and close the opening carefully with thread or using skewers.
  6. Brush chicken with remaining margarine and put to roast in a pre-heated at 180°C/350°F or until tender.
  7. Add 1/2 cup hot water after 30 minutes, and baste frequently with pan drippings during the roasting period.

    METHOD NOTE: Stock can be made by dissolving one packet of Grace Cock Soup Mix in 3 cups of water.

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