Crumbed & Baked Chicken (with stuffing)

Crumbed & Baked Chicken (with stuffing)

This is one of the simplest recipes to make your average roast chicken a stand-out dish

CRUMBED & ROAST CHICKEN

Take your roast chicken and cover it in a fat or your choice (butter, dairy free alternative or Nuttelex). Sprinkle with salt and pepper (and/or some dried herbs) Cover your chicken in Deeks Bread Crumbs, ensuring that every surface is covered. Spray lightly with olive oil and place in a 150 degrees Celsius oven for 2 hours. For the last 15 minutes, turn the oven up 180 degrees to make your crumbs crunchy.

STUFFING

Have you ever thought of serving your stuffing as a hero side dish? 

This recipe can be used to stuff a chicken or turkey or can be baked as a delicious side dish. We have included both methods below.

  • 1 large butternut pumpkin, cubed
  • 3 tbsp olive oil
  • 450g Deeks Breadcrumbs
  • 1 small onion finely chopped
  • 2 garlic cloves, minced
  • 1 carrot, grated
  • 2 large celery stalks, finely chopped
  • 2 tbsp fresh sage leaves, finely chopped (plus more for serving)
  • 1 tbsp fresh rosemary leaves, finely chopped (plus more for serving)
  • 1 tbsp thyme leaves, finely chopped (plus more for serving)
  • 2 medium apples, cored and chopped or grated
  • ½ cup dried cranberries, sugar-free (optional)
  • 1 egg, whisked

METHOD (as a side dish)

  1. Preheat oven to 200°C.

  2. Toss the butternut cubes with 1 tablespoon of the olive oil and spread it out on a large baking sheet. Bake for about 30 minutes, until golden and crispy. Remove the pumpkin and lower the oven temperature to 180°C.

  3. While the pumpkin is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork and cook for 6-8 minutes, until browned.

  4. Add the onion, garlic, carrot, celery, sage, rosemary, and thyme, and cook for about 3 minutes more.

  5. Add the chopped apples and cook until just softened, about two more minutes. Remove from the heat.

  6. When ready, add the roasted butternut pumpkin and dried cranberries and toss until it’s combined. Carefully add the whisked egg and use a spatula to gently fold together. Transfer the stuffing into a baking dish and spread it out evenly.

  7. Bake for 30 minutes. Sprinkle with fresh herbs and serve!

METHOD (as stuffing)

  1. Preheat oven to 200°C.

  2. Toss the butternut cubes with 1 tablespoon of the olive oil and spread it out on a large baking sheet. Bake for about 30 minutes, until golden and crispy.

  3. While the pumpkin is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork and cook for 6-8 minutes, until browned.

  4. Add the onion, garlic, carrot, celery, sage, rosemary, and thyme, and cook for about 3 minutes more.

  5. Add the chopped apples and cook until just softened, about two more minutes. Remove from the heat.

  6. When ready, add the roasted butternut pumpkin, Deeks Breadcrumbs and dried cranberries and toss until it’s combined. Fold-in the whisked egg with a spatula.

  7. Stuff your turkey or chicken or pheasant.

 

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