Roast Chicken with Mushroom, Ham & Eschallot Stuffing
australianmushroomgrowers.com.au
Preheat oven to 200℃. Heat oil in a large frying pan over medium heat. Add eschallots and garlic and cook for 5 minutes until softened.
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Cooking tools:
- Oven
- Skillet
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Roasting pan
- Baking dish
- Metal skewer
- Butcher's twine
- Spoon
- Oil brush
- Instant-read thermometer
- Serving platter
- Measuring spoon
- Fork
- Tongs
- Aluminum foil
- Kitchen timer
- Serving bowl
- Kitchen towel
- Wooden spoon
Ingredients
- 300 g mushroom cups, finely diced
- 2 tbsp olive oil 2
- 2 eschallots, diced
- 4 cloves garlic, crushed
- 100 g ham
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh marjoram, finely chopped
- pinch of salt & freshly ground pepper
- slithered almonds
- 1 cup fresh breadcrumbs (4 slices bread, blended)
- 1 egg
- 1 1.5kg chicken
- 2 tbsp olive oil
- butternut pumpkin
- 4 potatoes
- 1 large sweet Potato
- 1 onion, quartered
- 1 cup water
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