Roast Chicken, Stuffing and Gravy with MAGGI Original Vegetarian Gravy



Standard Supplier 28th August 2014

Roast Chicken, Stuffing and Gravy with MAGGI Original Vegetarian Gravy

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Roast Chicken, Stuffing and Gravy with MAGGI Original Vegetarian Gravy recipe a try? Makes 10 portions


  • Ingredients:
  • 2 onions, peeled and cut into quarters
  • 4 fresh sage leaves
  • 65g fresh breadcrumbs
  • 20g unsalted butter
  • 1 free-range egg yolk
  • Pinch freshly grated nutmeg
  • Pinch of salt and freshly ground black pepper
  • 5ml rapeseed oil
  • 1tsp MAGGI® Chicken Liquid Concentrated Fonds
  • 10 portions skin-on chicken breasts
  • 380ml boiling water
  • 30g MAGGI® Original Vegetarian Gravy mix
  • 125ml water
  • 15ml MAGGI® Chicken Liquid Concentrated Fonds


Cook the onions in a pan of boiling water for five minutes, then add the sage leaves and continue to boil for a further minute. Drain well and place into a food processor. Add the breadcrumbs, butter, egg yolk, nutmeg, salt and freshly ground black pepper. Blend until the mixture is just combined and resembles large breadcrumbs (do not blend to a paste).
Divide the mix into 10 equal amounts and roll into balls. Place on a greaseproof baking tray ready to bake.
Place the rapeseed oil, chicken fond and chicken breasts in a bowl. Tumble to coat the breasts in the mix.
Lay the chicken onto a lined baking tray. Place the chicken and stuffing balls into an oven preheated to 180°C/350F/Gas 4 and bake for 20 minutes, or until the chicken reaches a core temperature of at least 75°C or above.
To make the gravy, heat 380ml of water in a pan. In a separate bowl mix the gravy powder with the cold water to form a smooth paste. Whisk the paste and the remaining chicken fond into the boiling water and simmer for 3-4 minutes.
Serve one chicken breast and one stuffing ball per person, with a jug of gravy to coat.

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