Loosing the skin of the breast and insert the watercress stuffing over the flesh underneath the flesh and fill the rest stuffed in the cavity. Fold the skin over and fasten with 1 or 2 stitches or you may cover the cavity with half potato..
Tie 1 or 2 slices of t bacon over the breast, making I or 2 slits in the bacon to prevent it from curling. Cover the bird with parchment paper and roast in a slow oven
at 325°F, basting frequently with butter, for 1 -11/2 hours, according to the size of the bird. A few minutes before the end of cooking time, remove the paper and the bacon and sprinkle the lightly with flour. Baste well, turn up the oven temperature to 400°F and brown quickly.
When ready to serve, put bird on a hot serving dish and remove the trussing string. Garnish with watercress seasoned with lemon juice and salt. Pour away the fat from the roasting pan, add the water and stir over a high heat until boiling, scraping the glaze off the pan. Season to taste with salt pepper, and serve it hot.
1 roasting chicken 3 – 4 lb
2 slices fat bacon Butter
1 tablespoon flour
1 ½ water
salt and pepper
6 tablespoons diced onion
6 tablespoons celery, finely chopped
½ stick butter about 5 tablespoon
1 bunch watercress, finely chopped
1 teaspoon oregano
1 cup bread crumbs,
2 tablespoon Lemon juice
Salt and pepper
To make the stuffing:
Simmer the minced onion celery in 2 the butter until soft. Add chopped watercress and season with oregano lemon juice, salt and pepper, to taste. Continue cooking until all liquids evaporate. Melt the remaining butter. Stir in the breadcrumbs and then add to the watercress mixture. Stu the chicken with this mix re and roast as above.