Pear Stuffed Roast Chicken

Pear Stuffed Roast Chicken

From   Mummy Ka Magic

Prep: 30 minutes

Cook: 1 hour 25 minutes

Method: Moderate

Course: Main Course

Type: British

Come Christmas make this roast chicken – your chicken will eat it up in no time


  • Red USA pear ½
  • Green USA pear ½
  • Whole chicken with skin 1
  • Chicken mince ½ cup
  • Oil 1½ + for greasing and drizzling
  • Garlic, chopped 2 tbsps
  • Medium onion, finely chopped 1
  • Salt to taste
  • Black peppercorns, crushed to taste
  • Mixed dried herbs 1 tsp
  • Almonds, chopped 8 to 10
  • Worcestershire sauce ¼ cup
  • Butter 2 tbsps
  • Lemon juice ½ tbsp
  • Large potato, cut into wedges 1
  • Small carrots, cut into 1 inch pieces 2


  • Preheat oven at 200°C. Grease a baking tray with some oil.
  • Heat 1 tbsp oil in a non-stick pan, add 1 tbsp garlic and sauté till golden. Add onion and sauté till translucent. Switch off heat and cool.
  • Discard stem and bottom of both pears, halve, remove core and cut into small pieces.
  • Take chicken mince in a bowl. Add pears and mix. Add sautéed garlic-onion mixture and mix well.
  • Add salt, crushed black peppercorns and ½ tsp dried mixed herbs and mix. Add almonds and mix well.
  • To prepare marinade, take Worcestershire sauce, salt, crushed black peppercorns, remaining garlic, butter, ½ tbsp oil and lemon juice in another bowl and mix well.
  • Loosen the skin of whole chicken, put some marinade between the skin and flesh and spread well. Rub remaining marinade over the chicken.
  • Seal the head of marinated chicken with toothpicks. Stuff the chicken with onion-pear mixture. Push the chicken legs inside and seal the tail with more toothpicks. Place the stuffed chicken on the greased baking tray.
  • Place potato wedges and carrot pieces on the worktop. Sprinkle salt, remaining mixed dried herbs and crushed peppercorns over them and mix. Put the potato-carrot mixture around stuffed chicken and drizzle some oil on top.
  • Place the baking tray in preheated oven and roast for 10-15 minutes. Reduce temperature to 150°C and roast for 1 hour, basting some butter after every 15 minutes.
  • Remove the tray from the oven, carve the chicken and place them on a serving platter. Serve hot.