Wednesday, December 28, 2011
Normally when I'm roasting a chicken I'll just go with a simple lemon, cut in half, and stuffed in the cavity. Sometimes, if I'm so inclined, I'll also add a few sprigs of thyme. But last night we were having a salad with our roast chicken, and I had some baby roma tomatoes that were on the verge of semi-drying themselves, plus some breadrolls that were too stale to use. So I made this stuffing.
I roughly tore the breadroll into small chunks then put it in the bowl. To this I added half a finely diced red onion, a few quatered baby tomatoes and a few slices of shredded parma ham. I topped it with some fresh thyme leaves, salt, pepper and the juice of half a lemon. I smooshed it all together with my hands then stuffed the chicken with it.
This made a simple salad rather spesh. I had some roasted baby potatoes leftover from the night before, so while I rested the chicken, I threw them in the cooking juices and popped them back into the oven. Guess how delicious they were...