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"Healthy Planet & Green Life"
Roasted chicken stuffed with buckwheat
2000 g chicken, innards taken out
170 g buckwheat
2 pcs bay leaf, dried
1 pcs onion, diced
1 pcs spring onion, chopped
1 head garlic, halved
4 tbsp olive oil
1 tsp salt, fresh ground
1/2 tsp pepper, fresh ground
Preheat oven to 180°C.
Clean chicken and remove giblets if it has.
Pat chicken dry and season generously with salt and pepper.
Meanwhile, bring a saucepan to a boil then cook the buckwheat until al dente. Drain well.
Heat 2tbsp olive oil in skillet; cook onion for 5-6 minutes or until tender.
Add spring onions and cook for 2 more minutes.
Remove from the heat and stir in buckwheat and bay leaves; mix well.
Stuff buckwheat mixture into chicken cavity. Cross chicken’s legs to close cavity.
Drizzle chicken with remaining olive oil over chicken and place on a roasting rack.
Add garlic to the roasting pan then roast for 1 hour to 1 hour and 15 minutes.
Turn chicken halfway through so both sides get evenly cooked.
Remove cooked chicken from oven and cover with foil.
Let it rest for 5-8 minutes before carving and serving.
Very low in sugar
Very high in niacin
High in phosphorus
Very high in selenium
Very high in vitamin B6
General (in 1 portion)
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: