This is a succulent and aromatic dish. The sweet, sharp flavour of juniper berries gives the chicken a subtle and unusual
flavour. Serve with fluffy mashed potatoes and a crisp green salad.
2 oz. white breadcrumbs
1 ½ oz. oatmeal
1 teaspoon dried basil
2 teaspoon dried sage
2 teaspoon dried thyme 12 juniper berries, crushed with the back of wooden spoon
1 teaspoon grated lemon rind
z teaspoon salt
½ teaspoon black pepper
2 tablespoons butter, melted
1 egg yolk
1 x 4 lb. chicken 10 fl. oz. dry white wine
3 carrots, scraped and thinly sliced
4 shallots or spring onions
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
In a medium-sized bowl, mix together the breadcrumbs, oatmeal, basil, sage, thyme, juniper berries, lemon rind, salt and pepper. Add
1 tablespoon of the butter and the egg yolk and mix well. With a spoon, place the stuffing into the breast cavity of the chicken. Fold the flap of skin over the back of the neck and truss or secure with a metal skewer.
Place the chicken in a roasting tin and brush it with the remaining melted butter. Pour in the wine and add the carrot and shallots or spring onions . Cover the bird loosely with aluminium foil and roast in the oven for 1 to 1
½ hours or until the chicken is tender.
Place the chicken on a warm serving dish and pour the juices and vegetables over it. Serve immediately.