If you are bored to tears with sage and onion stuffing, here is a fun alternative.
Not only is the nuttiness and sweetness of the stuffing irresistible but all the gluten intolerants in your life will love you! I have always found the bread crumb-based stuffings very stodgy anyway. Oh, and if you have any of the mixture left after stuffing the bird, it makes a great snack with chopped avocado.
The past few years we have experienced highs and lows of roast chicken and here are my observations. A lot of recipes’ cooking times these days are radically shortened to suit everyone who is caught up in the rat race but unfortunately, the end result leaves much to be desired. You can cook the hell out of as chicken at a high temperature in a little over and hour but what you will end up with is rubbery flesh that struggles to come off the bone and dry breast meat. Instead, roast a chicken on a lazy Sunday afternoon and pamper it. Seriously, pour all your love into it by basting it and treating it with the utmost patience. You won’t be disappointed when you devour the tender, moist meat and salty, crispy skin.