Alive and Cooking

Whole Roasted Chicken Warm Salad

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1 whole chicken (1.3kg)
1 tbsp horseradish
100g walnuts
6 sundried tomatoes, chopped
1 cup of breadcrumbs
1 leek, finely chopped
1 egg
Salt and pepper
Splash of extra virgin olive oil
¼ bunch of finely chopped basil leaves
¼ bunch of finely chopped dill


Heat a pan add a splash of evoo and toss in the walnuts and sundried tomatoes then add the leeks and cook for 3-5 minutes.

Add the horseradish to the softened leeks then combine all together in a large bowl with the breadcrumbs, herbs, egg, salt and pepper and mix well.

Baste the chicken with oil and salt and pepper then stuff the cavity with stuffing (also stuff the neck cavity).

Place the chicken in a roasting tray add about 800ml of water and roast in oven set to 200C for 60-80 minutes.

Whole Roasted Chicken Warm Salad