Submitted by Chris McInnes
Roast Chicken with Lemon
Ingredients
- 1 whole chicken
- 1 lemon
- stuffing ( I used frozen bread 5 slices blended up mixed with herbs and lemon rind and egg)
- butter ( can use oil) and fresh herbs rosemary, thyme, oregano.
- gravy - use small amount of juice from the chicken with tablespoon of plain flower a teaspoon of chick sock powder mixed into past. then heat and slowly add enough juice to make a lovely gravy.
Instructions
- Mix stuffing with lemon rind egg and a small amount of water
- Use half the lemon and squeeze juice of the lemon slightly melted butter and herbs mix together
- Stuff the chicken use the second half of the lemon to stuff in the cavity of the chicken.
- Lift the skin of the chicken away from the flesh of the chicken and rub the flesh all over with the butter and herb mixture.
- Use any excess to rub over the outside of the chicken.
- Turn cooker on HIGH for 6.5 hours
- I have a multi-cooker so I browned the chicken lightly before slow cooking.
- Crisp chicken in oven for half an hour before serving *optional*
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