Page 74 - CMC Recipe Book

Primary Portions
20
Senior Portions
16
CMC
Recipe - Roast Chicken & Stuffing Category - Meat
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Preparation Time
30 mins
Cooking Time Cooking Temp
1 - 11⁄2 hours Gas 4/180°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Chicken Joint QF
1.5kg
Sage & Onion Stuffing
450g
Chicken Portions can be used as an alternative.
Total
Portion Cost
Method
Place the chicken joint in to a lightly greased baking tray and cook for approximately 11⁄2 - 2 hours. Gas 4/180°C.
Make up stuffing mix as per packet instructions and portion into balls, cook for approximately 10 minutes until lightly brown and firm.
Test the meat is cooked by probing, a core temperature of 75°C should be reached for 30 seconds and juices run clear.
Allow meat to rest, covered, for 10 minutes before carving.
Slice and arrange on a serving tray with stuffing balls, moisten with stock and cover with a lid, keep hot until service.