• 5 tbsp of cooking oil
• 1 onion , peeled and diced
• 4 cloves garlic, minced
• 500 g mixed mushroom of choice (ie. shiitake, shimeji, eryngii, buttons), cleaned and chopped
• 1 bunch fresh thyme
• 1 lemon
• 2 tsp salt (for stuffing)
• ½ tsp salt (for rubbing)
• 1 tbsp ground black pepper (for stuffing)
• ½ tsp pepper (for rubbing)
• 200g Julie’s Butter Crackers, crushed
• 1 small egg, beaten
• 1 whole chicken, (approximately 1.5kg)
• Roasted Potatoes
Step 1: Preheat oven to 200°C. Heat a cooking oil in a large frying pan over medium heat. Add in onion and garlic to cook until soft. Immediately, add the mushrooms, salt, pepper and half of the thyme sprigs.Turn the heat up to high and stir fry for 5 to 10 minutes until the mushrooms are cooked. Remove from the heat, grate in the zest of the lemon and mix well. Set aside to cool.
Step 2: Once the mixture has cooled, add in Julie’s Butter Crackers and thyme, mix well with the egg. Next, stuff the mixture into the cleaned chicken’s cavity. Cut the zested lemon in half and stuff the chicken cavity.
Step 3: Pop your chicken in a roasting tray, rub chicken with salt and pepper. Place it in the preheated oven and turn the heat down to 180°C and roast for 1-hour. Baste your chicken about every 15 to 20 minutes as it roasts. Check your chicken by sticking a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. Leave to rest for 10 to 15 minutes, covered loosely with tin foil. Best served with roasted potatoes and salad.