Crispy stuffed skin
I felt like eating stuffing, but didn’t feel like roasting a whole chicken on evening, so I dreamed up this instead. I made a stuffing mixture using breadcrumbs, salt & pepper, fresh sage from the garden, oil and garlic. Using my fingers, I loosened the skin of 2 chicken legs and pushed a layer of stuffing into the space between the skin and meat. I replaced the skin and brushed the chicken skin with a bit of oil, salt and peppered generously and baked in a hot oven 200°C for 30 minutes. Turned down the oven to 170°C and baked for another 30 minutes. The result is crispy skin chicken with stuffing soaking up lots of the chicken juices. Reserve the cooking liquid to mash with kumara or potatoes. Roast chicken flavoured mash. Yum!!!