Roast Chicken with Sage Brown Butter and Pumpkin and Ricotta Stuffing
Roast Chicken with Sage Brown Butter & Pumpkin Ricotta Stuffing | Perfectly seasoned with herbs, oven-roasted to golden perfection. Serves 4.
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Cooking tools:
- Roasting pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spoon
- Baking dish
- Colander
Ingredients
- 1 whole Lilydale free range chicken, around 1.8kg
- salt and pepper, to season
- 75 g butter
- 8-10 sage leaves
- 1 tbsp lemon juice
- 4 cups fresh sourdough breadcrumbs
- 1 onion, grated
- 3 cups grated butternut pumpkin
- 375 g ricotta
- 1 cup grated parmesan
- 1 tsp salt
- 1 tbsp finely shredded sage
- 2 tbsp finely shredded parsley
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