Herb and Lemon Stuffing
40g/1½oz/3 tbsp butter
1 onion, finely chopped
2 garlic cloves, crushed
125g/4oz/2 cups fresh white breadcrumbs
4 tbsp chopped fresh parsley
4 tbsp chopped fresh tarragon or thyme
finely grated zest and juice of 1 small lemon
1 medium (US large) egg yolk
salt and ground black pepper
1 Melt the butter in a small pan, add the onion and garlic and fry gently over a low heat for 7–10 minutes to soften. Tip into a bowl and set aside to cool.
2 Add the breadcrumbs, herbs, lemon zest and juice and bind with the egg yolk. Season with salt and pepper. Use to stuff a 1.4kg/3lb chicken.