Chicken and stuffing recipe

I use the ozone cleaner to detoxify meat and vegetables, as previously mentioned in a blog.  Around Pulau Tikus I find Sam’s Groceria’s chicken – Sams is in Gurney Paragon Mall – gives off a lot fewer toxins than chickens bought elsewhere.
Once I have ozonated the chicken for half an hour, and patted it dry / or let it dry, then it is ready to marinate.
Here, then, is how I cook a chicken
ROAST CHICKEN
  • If the chicken is in the fridge take it out a few hours earlier if possible
  • Massage chicken with olive oil and pepper and salt, put in stuffing, and put into casserole dish
  • Empty oven except bottom tray – or middle if a bigger oven
  • Max heat (250)
  • Function – far right – top & bottom heaters
  • Set oven on timer – and when finished set once more – i.e. total two hours – for my simple table top oven

 

STUFFING

This recipe will make twice as much as you need to stuff a chicken. So you can freeze half for next time you want to stuff a chicken.

Ingredients:

* 1/4 cup finely chopped onions
* 1/8 cup cranberries
* 1/8 cup orange peel
* 1/3 cup butter
* 4 cups bread crumbs
* 1/8 teaspoon pepper
* 1 egg, beaten
* 1/2 teaspoon salt
* 1/4 to 1/2 teaspoon oregano / thyme etc
* turkey or chicken broth
* some chopped nuts

Preparation:
Sauté onion in the butter until softened. Combine onion mixture with bread, pepper, eggs, salt, etc. in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey. Twice what you need for a chicken.

Or, bake in a greased covered shallow casserole at 170° C for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.

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