Stuffing for roast chicken

No pictures with this post as I don't think the body cavity of an uncooked chicken is particularly interesting.  Usually we lob half a lemon, some crushed cloves of garlic, a chicken stock cube and a glass of water inside our chicken, which makes for a delicious and succulent bird.  But last weekend I had a hankering for some good old fashioned stuffing.  I always remember my mother making a nice breadcrumb and parsley stuffing, so I decided to do a variation on that theme.

We've had a good season in the garden despite my harvested garlic cloves being smaller than the things I planted, they are very tasty though.  So I gathered together some bread (we only had wholemeal brown (soooo healthy) in the cupboard), one of my tiny whole heads of garlic, a sprig of rosemary, a sprig of tarragon, a couple of leaves of sage, a bay leaf and a bunch of thyme and oregano.  I whizzed all this up with the bread in the old magimix, then added the juice of a lemon, a chicken stock cube and a couple of shavings of lemon zest.  Then I whizzed it up again.

I have to say it smelled jolly delicious.

I mixed in some softened butter, added a wee bit of salt (no pepper - the kids freak out) and shoved the whole lot up the chicken's arse.

I then roasted the bird according to normal convention with butter slavered on top and a few whole cloves of garlic dotted about, and we ate it with roast spuds, broccoli and carrots.

The stuffing was sublime, so zesty and tart. It helped keep the bird moist too.