You may also like
Ingredients
- 4 small chickens, about 300 g each white pepper
- 45 g butter
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 1 small red capsicum, finely chopped
- 1 teaspoon Cajun spice mix
- 3/4 cup crumbled cornbread
- 60 g peeled cooked prawns
- 2 tablespoons light roux
Method
1. Rinse and dry the chickens and season with pepper. Preheat oven to 190°C.
2. Cook onion, celery, carrot, capsicum with the spice mix in butter until well coloured and softened.
3. Chop one-third of the cooked vegetables very finely and mix with the cornbread and prawns. Stuff mixture evenly into the chickens. Join cavity of each chicken together with a skewer.
4. Spread the remaining vegetables in a buttered casserole. Add 3/4 cup water and place the chickens on top. Roast for 45 minutes, basting with the pan juices occasionally. Remove chickens to a warmed plate.
5. To make gravy: whisk the roux into the pan juices over high heat, adding extra water as needed. Cook 4–5 minutes, then serve with the chickens.
