Lemon Infused Roast Chicken with Cous Cous Stuffing
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Cooking tools:
- Roasting pan
- Oven
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
Ingredients
- 1 1/2 Kilo Mt Barker Free Range Chicken
- 6 Fresh Sage Leaves (4 chopped, 2 whole)
- Butter
- 12 Almonds Lightly Toasted
- 6 Dried Apricots
- ½ cup San Remo Cous Cous
- 250 ml Hot Chicken Stock
- Rind of 1 Lemon
- 3 whole lemons cut in half
- Salt
- pepper
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