Hard Pushed Roast Chicken

(you’d be, to beat it)


-         roast chicken with leek and bacon stuffing and cauliflower cheese.

Recipe will serve 2 hungry people




roasting tin

baking tray

2 mixing bowls

frying pan

medium saucepan

small saucepan

ideally a blender (but the bread can be crumbed by hand).




For the chicken:

1 small chicken

˝ glass white wine

2-3 rashers of bacon

mixed dried herbs

garlic powder

olive oil


For the stuffing:

˝ oz butter

1 slice bread, breadcrumbed

3-4 spring onions

˝ leek

1 rasher finely chopped bacon

1 tbsp parsley

1 tbsp chives (or whatever similar herbs available)

1 tbsp port

1 egg

˝ tsp wholegrain mustard


For the cauliflower cheese:

1 small cauliflower

1 oz butter

1 oz flour


ground nutmeg

cheese, grated



Preheat oven to gas mark 5


Prepare the chicken:

Lightly cover bottom of roasting tin with oil.

Place chicken in roasting tin.

Pour wine inside chicken (keeps moist).

Sprinkle garlic powder and dried herbs to season on the top of the chicken.

Cover chicken breast with 2-3 bacon rashers, laid sideways.

 Pour a little more oil over the top (we use flavoured oils, in this case garlic).


(If having roast potatoes, place these around the chicken and pour over a little oil).

Cover with lid and oven roast for approx 1 ˝ (follow instructions for size of chicken).


Prepare the stuffing:

Lightly fry bacon for a few minutes.

Slice half leek and 4 spring onions finely.

Mix with herbs and breadcrumbs.

Beat egg with mustard and then add port.

Melt butter in a saucepan.

Add butter to leek/onion/herbs/bacon mixture.

Stir, and add egg/mustard/port. Stir until fully combined.

Arrange in lightly greased baking tray in heaps.

Add to oven for last 20 minutes of chicken cooking time.



Boil cauliflower for 15-20 minutes


In last 5 mins of this cooking time:

Melt butter in saucepan.

Turn heat down to lowest setting.

Very slowly add the flour, stirring constantly.

This will eventually make an almost dough constituency mixture.

Add milk, very slowly, stirring constantly, until it has become liquid again.

Add small amount of ground nutmeg, to taste.

Drain cauliflower into jug

Add cauliflower cooking liquid to the sauce until very watery.

Turn heat up and reduce to desire constituency.

Add grated cheese and stir until melted into sauce.

Pour over cauliflower/potatoes.



Devour ravenously.