Recipe for Roast Chicken with Butternut and Tarragon Stuffing 
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Yield:
4
Ingredients:
Amount Ingredient
1 x 2 kg chicken
50 gm butter
1 x salt and pepper
Stuffing
1 sm butternut squash (about 400-500 g)
30 gm butter
50 gm pancetta or streaky bacon diced
4 x shallots finely chopped
1 x sprg thyme
2 tbl chopped parsley
85 gm soft brown breaderumbs
4 x spring onions chopped
2 tsp chopped tarragon
1/2 tsp worcestershire sauce
1 x salt and pepper
Instructions:
Instructions: For the stuffing halve the squash and bake on an oiled tray cut side down for about 30 minutes at 190C/375F/Gas Mark 5 until just tender enough to pierce with a skewer.

Discard seeds and scoop out flesh.

Chop as best you can.

Melt the butter in a pan and add bacon shallots thyme and parsley.

Cover and sweat for 10 minutes.

Uncover and raise heat.

Cook stirring occasionally until virtually all the liquid has evapourated.

Cool slightly.

Mix with squash bread spring onionstarragon worcestershire sauce salt and pepper.

Add enough egg to bind.

Stuff the chicken rub the butter into the skin and season.

Roast at 200C/400F/Gas Mark 6 basting occasionally for 1 1/41 1/2 hours until juices run clear.

Turn off the heat open the door and let the chicken rest for 10 minutes before carving.

Serves 4

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