- 1 [4-pound / 1.8-kg] chicken
- Oil
- Salt, to taste
- Freshly ground black peper, to taste
- 1 cup [250 mL] water, white wine or chicken broth
Stuffing
- 1 tablespoon [15 mL] oil
- 1 medium onion, finely chopped
- 3 ounces [85 g] fresh cleaned mushrooms, chopped
- 4 teaspoons [20 mL] chopped parsley
- 1 teaspoon [5 mL] oregano
- 1 cup [250 mL] freshly made breadcrumbs
- 1 egg
- 2 teaspoons [10 mL] soy sauce
- Salt and freshly ground black pepper, to taste
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- Prepare stuffing; stuff chicken, then secure openings.
- Brush chicken all over with oil; salt and pepper chicken.
- Preheat barbecue until charcoals become gray, almost white.
- Pour water, white wine or chicken broth into a roasting pan; lay rack into roasting pan.
- Cover roasting pan and heat liquid over hot barbecue rack for 2 minutes.
- Transfer stuffed chicken, breast underneath over rack, into roasting pan.
- Cover roasting pan; grill chicken over hot barbecue rack for 90 minutes, turning chicken over after 50 to 60 minutes.
- Carve then serve chicken, along with stuffing.
Stuffing
- Heat oil into a frypan.
- Fry chopped onion into hot oil for a few minutes before mixing in chopped mushrooms.
- Stir to well coat vegetables with oil; cover frypan and leave to cook for 5 minutes.
- Meanwhile, into a bowl, well mix together chopped parsley, oregano, breadcrumbs, egg and soy sauce.
- Salt and pepper mixture before mixing into fried chopped onion-mushroom mixture.
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