Recipe for a perfect Roasted Stuffed Chicken from the FoodFreaks

Hi everyone, yesterday the TravelFreaks made an awesome Roasted Stuffed Chicken. As you know we love traveling but we also love cooking and experiment with tons of great meals and flavors from all over the world.

Here is all the ingredients you need:

• A whole Chicken
• 1-2 tablespoons of mustard
• 1 onion
• 1 shallot
• 2 cloves of garlic
• 2 medium tomatoes
• 1/4 of a baguette
• half liter of chicken stock
• Sliced mushrooms
• and tons of spices and herbs

First preheat your oven at 400F (200C).
Chop the onion, shallots, one garlic and slice the mushrooms.

To prep your chicken you need to start first with the stuffing. Sprinkle some salt and pepper inside the bird then throw in 1/3 of the chopped onion, shallots, mushrooms. Grab the baguette (preferably a day old) and scratch the other clove of garlic on it. Dip the bread in your chicken stock and then stuff it inside of the chicken with a whole small-medium tomato.

Cover the bottom of the roasting pan with chicken stock and then set the bird in the pan. Spread the mustard on the outside of the chicken so the spices will stick and it will give you a nice crust. Next its sprinkle time for all the spices!! This time we did salt, black pepper, parsley, oregano, basil, paprika, chili powder and a bit of cayenne for some heat. After the spices, throw the rest of your chopped vegetables around the chicken along with the other tomato cut into a few pieces.

Put a foil on the top then pop it in the oven for half an hour at 400F. Next remove the foil and bake it for at least 20 min at 375F and finish it off on broil to give a nice crispy skin.

****Don't forget to baste your chicken every 10-15 minutes (take a few spoons full of stock from around the chicken and pour it all over the top of the bird).

We sauteed some broccoli, kale, onion, garlic and mushrooms to go with our delicious chicken. As a nice alternative to rice or potatoes, we opted for quinoa cooked in the same stock that we used for the chicken base.

Just a little advice.. we keep all of our vegetable trimmings and bones in a big zip lock bag in the freezer.

Over the course of a few days or weeks you can put any scraps like asparagus stalks, onion peels, broccoli stalks, etc... when your bag of bones and trimmings is full, you can put it in a big pot with water until covered then boil it for a half hour with salt and spices of your choice. Strain it and there you have your very own, homemade stock to use for you cooking.

To make it extra convenient to use, you can pour your stock into ice cube trays and freeze it. The next day pop it out and you have stock cubes you can add into any of your cooking. This makes room for customized stock ingredients and lots of variety for your own soups, sauces and glazes!!!

ET VOILA BON APPETITE!!!!

Don't hesitate to write us if you need more details or other recipes, we are also FoodFreaks