Mingle's Stuffed Sunday Roast Chook

Mingle's Stuffed Sunday Roast Chook


1 X whole chicken
2 X knobs of butter
2 X slices of crusty bread
1 X handful of apricots (chopped)
4 X tablespoons of pine nuts
Mingle All Purpose Seasoning
1 X bunch of parsley (chopped)
1 X onion (chopped)
1 X tablespoon of flour
200 ml of stock (chicken)
1 X lemon 


1. Place butter under skin above breast to keep moist
2. Coat chicken liberally with Mingle All Purpose Seasoning
3. Chop bread, apricots, onion and herbs and put in a bowl.  Add Mingle All Purpose Seasoning & pine nuts.
4. Stuff mixture into the chicken cavity
5. Place on a rack over an oven tray. Line bottom of tray with sliced onions, herbs and lemon. Pour stock over the base. 
6. Cook at 180 c for 1 hour and 15 minutes
7. Take out and leave to rest for 15 minutes
8. Make gravy from the pan juices & stock. Before serving, if you want a thick gravy, make a flour slurry (flour & cold water) and pour into gravy over heat. It will begin to thicken. Add salt to taste. Pour any chicken juices that have run from resting into the gravy.


Sweet Potato Rosti Mixing together
Sweet Potato Rosti Adding the mix to the fry pan
Frying the sweet potato rosti in a frypan
Frying the sweet potato rosti in a frypan and adding the cherry tomatoes
Plate up the sweet potato rosti with mingle seasoning garlic and herb sprinkled on avacado