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Roast Chicken With Herb Stuffing

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This Recipe Uses:

Serves: 6

Preparation Time: 30 min

Cooking Time: 1h30 min


  • 2 pork sausages, casings removed

  • 1 onion, finely chopped

  • 3 cups (750 ml) breadcrumbs

  • 1/4 cup (60 ml) fresh parsley, chopped

  • 2 tablespoons (30 ml) margarine, melted

  • 2 eggs, beaten

  • 1 packet IMANA Mushroom Sauce

  • 1x 1,5 kg whole chicken, cleaned and ready for roasting

  • 2 tablespoons (30 ml) oil

  • 6 - 8 bacon rashes (optional)

  • 1 packet IMANA Roast Chicken Gravy


  1. In a bowl combine all the sausage meat, onion, breadcrumbs, parsley, margarine and eggs. Lastly add half the dry contents of the IMANA Mushroom Sauce. Mix together until well combined.

  2. Place the chicken in a roasting pan and stuff with the prepared stuffing. Tie the legs together with a string.

  3. Rub the oil over the chicken and then rub the remaining IMANA Mushroom Sauce powder over the chicken. Place the bacon rashes over the top of the chicken. Cover with foil or the lid of the roasting pan.

  4. Roast at 180 C in the middle of the oven for 1 hour. Remove the foil and continue roasting for 15-30 minutes. To check if the chicken is cooked, push a knife into the thickest part. If the juices run clear, it's cooked. allow the chicken to rest for 15 minutes before carving.

  5. Prepare the IMANA Roast Chicken Gravy as per the instructions on the pack and serve with the meal.

  6. Serve with roast potatoes and vegetables.


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