Roast Chicken Linda Style
I hate to be boring but my favourite chicken dish is quite simply roast Linda Dick Chicken!
I usually stuff it with breadcrumbs, bacon, onion and a little wine, but another favourite stuffing is adding chopped mango and fresh cranberries to my basic stuffing.
I cover the breast with strips of bacon and cook it slowly at around 130(but faster – up to 180 if I am in a hurry!) until it reaches approximately 68 degrees (& the juices run clear) on my meat probe then turn off the oven and let it rest.
Linda’s Chicken Non-Sausage Rolls
Another favourite is chicken “sausage” rolls – a recipe I came up with myself (which has proved very popular!) when we tried mincing some chicken legs.
Mix together chicken mince, finely chopped leek & onion, some breadcrumbs, some caramelised red onion (which I buy), some Italian seasoning and a splash of white wine or Cinzano and seasoning.
Roll out the pastry and put chicken mix down the middle.
Brush pastry with egg, make into a roll & cut into pieces.
Cook at about 200 for 15 – 20 mins depending on size of the rolls.
Learn more about Linda’s chickens