Preparation:
Bring the chicken to room temperature. Heat the oven to 190°C/375°F/Gas
5.
Wipe the chicken inside and out and season generously with salt and
freshly ground black pepper.
To make the stuffing, reserve 4 pineapple rings for the garnish. Roughly
chop the remaining rings.
Melt the butter in a saucepan. Stir in the grated lemon zest, fresh white
breadcrumbs, chopped pineapple and walnuts. SEason with salt and freshly
ground black pepper to taste.
Fill the neck end of the bird with the stuffing and truss. Spread the
butter over the chicken and cover with greaseproof paper.
Place the chicken in a roasting tin, surround with giblets if desired and
roast in the oven for 1 hour.
Remove the greaseproof paper, baste the chicken with the juices. Cook for
a further 30 mins.
Transfer the chicken to a heated serving platter and keep warm. Drain off
the surplus fat from the pan and pour in the stock. Boil for 3 mins over
a high heat to reduce the liquid slightly, stirring occasionally. Correct
the seasoning.
Chop the remaining pineapple into chunks, toss with the finely chopped
walnuts and arrange round the chicken. Garnish with sprigs of watercress.
Strain the sauce into a sauce-boat, and serve with the chicken. |
