Chicken and Veggie roast

Whole chicken straight from the oven πŸ— with potatoes and veggies πŸ₯”

For the stuffing:

45 grams butter, 1 chopped onion, 1 chopped celery stick, 2 egg whites, 2 cups shredded white bread, 10 shredded fresh sage leaves, 1 teaspoon salt, a bit of black pepper and 1 teaspoon sage. For extra taste, add mini bacon strips(or beef bacon)


For the stuffing:

Melt the butter and fry the onion and celery until soft. Remove from the heat and combine with the rest of the ingredients.

After stuffing the chicken, place in large pan and rub with olive oil and season with salt and pepper. Add 1 cup of chicken stock and add 2 garlic cloves and 1/2 chopped carrot. Place in the oven for about 35 minutes until chicken is cooked.

For the baby potatoes, mix with 2 tablespoons olive oil, 1 chopped garlic clove and salt.

For the veggies, boil for 5 minutes then stir fry with butter then season



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