Welcome to Cobb America



	STUFFED ROAST CHICKEN


	Adding liquid to the moat is an option when roasting any type of meat or poultry. The liquid adds flavour and moisture to the meats. Stuffing ingredients may simply be combined and used, but you may prefer to fry the onion first.1 x 1.5 kg (3lb) chicken oil salt and freshly ground black pepper 250 ml (1 cup) water, wine or chicken stock (optional) STUFFING 15 ml (1 tblsp) oil 1 medium onion, chopped 100 g (3 oz) mushrooms, chopped 20 ml (4 tsp) chopped parsley 5 ml (1 tsp) oregano 250 ml (1 cup) fresh white breadcrumbs 1 egg 10 ml (2 tsp) soy sauce salt and freshly ground black pepper

			First make the stuffing. Heat oil, add onion and cook for a few minutes, then add the mushrooms. Stir to coat with the oil, then cover and cook for 5 minutes. Combine the remaining ingredients in a bowl and add in the onion mixture. Use to stuff the chicken. Rub the chicken with oil, then sprinkle with seasonings. Prepare your Cobb, and when it's ready, pour the liquid into the moat, fit the grill and heat covered for 2 minutes. Place chicken breast side down, cover and cook for 1 1/2 hours, turning after 50-60 minutes. Serve plain or with Mushroom Gravy Serves 4-6 Variation Simply rub the chicken with a mixture of 20 ml (4 tsp) Italian olive oil and 15 ml (1 tblsp) lemon juice, then sprinkle with salt and pepper or your favourite spice. Cook the chicken as above.