Bull & Bush Whole Chicken DEBONED avg 950g

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Whole DEBONED Bird average 950g

Deboned Chicken with Feta and Sundried Tomato Stuffing

Serves 4 


1 Onion

4 Garlic Cloves

80 g Sundried Tomatoes

150 g Feta

15 ml Fresh Thyme

250 g Chicken or Pork Mince

Salt and Black Pepper to season

1 Whole Chicken

String to tie with

500 g Potatoes


  • Peel and finely chop the onion.
  • Peel and finely chop or grate the garlic.
  • Pick the thyme leaves off the twigs and chop them finely.
  • If your tomatoes are dry soak them in about 100ml boiling water for 15-20 minutes.
  • Drain and chop the sundried tomatoes. Keep the water for gravy.
  • Mix together the mince, onions, garlic, thyme, sundried tomato and feta. Season and place in the fridge until needed.
  • Peel and quarter the potatoes and place in a saucepan with a bit of salt and water. Bring to the boil and cook for 10 minutes while you debone the chicken.
  • Preheat the oven to 180
  • Lightly season the inside of the chicken and then spoon the stuffing in the middle of the chicken.
  • Bring the sides of the chicken up and roll it over the stuffing.
  • Using the string tie the chicken up so that none of the stuffing falls out.
  • Place in a roasting tin and pack the par-boiled drained potatoes around the chicken. Season and drizzle with a bit of olive oil or melted butter. I chose to brown the chicken lightly on top of the stove first before roasting.
  • Roast in the preheated oven for about 45 minutes to 1 hour until the chicken and stuffing is cooked through and the potatoes are golden brown and crispy.
  • Use the juices in the pan to make a delicious jus or gravy.
  • Place on a board, cut the string off the chicken and carve into slices before serving with the roast potatoes, gravy and veggies.

Recipe: Winelands Kitchen

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