Chicken with stuffing and Roast Poatoes
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chicken recipes for roasts, casseroles, pies and
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recipes for chicken!
you are homesteading, or have backyard chickens of your own, you will
need to cull your flock from time to time.
We hope that these chicken
recipes will do your chickens justice!
EASY CHICKEN RECIPES for Roast Chicken Serves 4 - 5
This chicken recipe has always been a firm favorite, and
occasionally I will pull out all the stops and debone the chicken as
well, but then that is only when the spirit moves, and that hasn't
happened of late.
Anyway, back to a meal that has traditionally been served for
Sunday lunches and remember that a free-range bird will make all the
difference. One word of warning to novice cooks - if you are buying a
bird from the local supermarket, don't forget to take out the giblets
from the body cavity. These are usually found inside the cavity, in a
plastic bag. A friend once, who didn't know they were there, cooked the
chicken as is, and served up the bird to her new mother-in-law! Now, if
she had stuffed the bird, she would have known they were there!
1 chicken, 1.8 kg
3 T oil
60 g butter Stuffing
2 Cups soft breadcrumbs
1 shallot or small onion, chopped
60 g butter
2 T chopped celery
1 T chopped walnuts
4 T chopped bacon
1 small egg, beaten
Salt and Pepper to taste
Turn the oven on to 190°C. Wash and pat-dry the chicken. Mix
the oil and butter together and rub into the chicken skin. Lightly
In a pan melt the butter and fry the onion and bacon until
soft. Remove and place in a small bowl and mix the rest of the
ingredients together. Add enough of the beaten egg to just bind the
mixture together. Stuff the body cavity with the mixture. If you have
any left-over stuffing, carefully loosen the skin around the breast
area and place the stuffing under the loosened skin.
Bake in the oven for about an hour and a half, or until the
juices run clear when pierced with a skewer. Serve with roast potatoes
and vegetables of your choice.
Now see what other easy chicken recipes we have for you.
EASY CHICKEN RECIPES for Simple Chicken Gravy Making gravy
is simple enough to do, however, it is amazing how so
many people just can't seem to get it right! With this simple gravy recipe
you can't go wrong.
After you have removed the chicken from the roasting dish,
drain off most of the oil, except for about a tablespoon. Take enough
flour, about 4 tablespoons to soak up the oil and spread it all around
the dish. Add about 2 teaspoons of gravy powder to the flour and spread
around the dish.
Now add about a half a cup of cold water to the dish
and stir vigorously to get rid of any lumps and to get those tasty
brown bits off the bottom of the dish. Add more cold water if
necessary. You only want to add enough cold water to get rid of the
lumps, nothing else.
Now add half a chicken stock cube dissolved in
another half cup of water, but this time the water should be boiled
first. Add to the gravy mixture and heat slowly over a low heat. If you
need to add any more water to thin your gravy out, take it from your
cooked vegetables. This will add vitamins to your gravy that would
otherwise, go down the drain. Season to taste and serve.
EASY CHICKEN RECIPES for Chicken Curry Serves 4 - 6
Now I am
not a curry girl. I
don't understand how people can
enthuse over a dish that is so hot that it is paralyzes the larynx and
the effects can be felt for days on end, if you know what I mean! But
this chicken recipe is wonderful!
It is creamy and gorgeous with more taste
and flavour than heat, looks like you have slaved away in the kitchen
all day, and the best part of all, is that it is an easy chicken recipe
that never fails to impress.
2 large onions, chopped
2 cloves of garlic, crushed
12,5 ml each melted butter and oil
2 apples, peeled and chopped
25 g (50 ml) flour
25 ml curry powder (15 g)
10 ml ground corriander
5 ml tumeric
5 ml sugar
1 litre chicken stock
1 kg cooked, shredded chicken
40 g coconut (125 ml)
75 g seeless raisins (125 ml)
1 carton thick cream / yogurt / Or sour
1/2 Cup corriander leaves, chopped
1/2 Cup toasted almonds
Fry the onions and the garlic in the butter and oil
Add the apples, flour, curry powder, ground corriander,
tumeric and sugar.
Slowly add the chicken stock and simmer for 10 minutes. Add
the cooked chicken, coconut, seedless raisins and heat thoroughly, but
gently. Taste for seasoning, then stir in enough cream, or yogurt or
sour cream to give the right bite and consistency to your dish. Stir
through the corriander leaves, and sprinkle with toasted almonds. Serve
with boiled white rice.
EASY CHICKEN RECIPES for Autumn Chicken Serves 4 - 6 * Needs
The dish is so named for its wonderful sauce that reminds one
of autumn days and leaves of gold.
1 kg chicken pieces
200 ml fluid yoghurt
100 ml thick cream
1 large onion, chopped
5 ml ground corriander
10 ml tumeric
2 ml salt
1 clove of garlic, crushed
12,5 ml chutney
25 ml cornflour (12 g)
5 ml sugar
Take the chicken pieces and place them in a shallow baking
dish. Grind black pepper over the chicken to taste. Prick well with a
fork and rub the pepper in. Re-arrange and place chicken, skin side
Mix the rest of the ingredients together and pour over the
chicken. Dish should be small enough so that all pieces are covered
completely. Cover with foil and marinate in the fridge for up to 8
hours. Remove from fridge an hour before cooking. Heat oven to 135°C
(275°F) and bake covered, on the middle shelf for 1 hour and 40
Remove chicken to serving platter with slotted spoon. Thicken
the sauce with 12,5 ml - 25 ml cornflour creamed with 25 ml chicken
stock. Add salt if necessary. Reheat to the boil, and pour over
chicken. Scatter with toasted almonds. Serve with rice.
EASY CHICKEN RECIPES for Asparagus & Mushroom Chicken
Easy chicken recipes for casseroles can be rather
uninteresting. This one, however, is the Rolls Royce of Casserole
recipes with rich cream, mushrooms and asparagus, it is a real winner
with both friends and family on those cold winter nights.
1.5 kg chicken
1 x 400g can asparagus pieces
200 g mushrooms, sliced
1 small onion, chopped
100 ml milk
250 ml white wine
60 ml butter
60 g flour
75 ml cream
2 ml English mustard
2 small bay leaves
sprig of thyme and parsley
salt and pepper to taste
Place chicken, breast side down in a deep tin baking dish and
add wine, seasonings, herbs and onion. Cover and bake in moderate oven
for 1.5 hours or until tender and cooked.
Remove chicken from liquid in pan and set aside, keeping warm.
Remove liquid and place in a jug to use later.
Put the tin on the top of the stove and add the butter to
melt. Remove from heat and add flour. Mix well. Now add the reserved
chicken liquid from the jug. Make sure there are no lumps.
Open tinned asparagus and reserved liquid. Add enough milk to
make 500 ml. Add to liquid in the tin. Boil until thick.
In the mean time fry the sliced mushrooms in a little butter.
Add to the thicken gravy. Also add the asparagus pieces, the mustard
and the cream. Heat through gently and season to taste.
Carve chicken into joints and place in serving dish. Pour
gravy over chicken and serve with mashed potatoes and vegetables of
We hope you have enjoyed our easy chicken recipes that we have here so
far. This page, like others in our recipes section are constantly being
added to and updated. So if you are looking for more easy chicken
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to see what else we have for you.