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Chicken Giblet Stuffing

Stuffing for roast chicken or turkey.

ingredients

enough for a 2 kg chicken or the neck end of a 5 - 6 kg turkey
1 set of chicken giblets
1 medium sized onion
2 cups (4 oz) 120g soft white breadcrumbs
1/2 stick (2 oz) 50 g butter or margarine
1 tbsp chopped parsley
1/4 tsp dried mixed herbs
grated rind of 1/2 lemon
salt and pepper
1 egg

method

1. Prepare the giblets if required (p212).

2. Skin the onion and slice it thickly.

3. Put into a saucepan with the giblets, cover with water, heat to boiling point, reduce the heat, and simmer for 45 minutes or until the giblets are cooked.

4. Strain, and reserve 125 ml of the cooking liquid, use the rest to make a gravy, soup or sauce.

5. Pick all the meat off the neck bones, and cut out the lining of the gizzard, chop or mince the flesh of all the giblets.

6. Soak the crumbs in the reserved stock to moisten them.

7. Melt the butter or margarine, and mix together with the giblets, breadcrumbs, herbs, and lemon rind.

8. Season to taste.

9. Beat the egg until liquid and stir into the stuffing mixture.

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