safeway里面卖的烤鸡，里面的填充物是什么？作料有那些呢？

tyxzh

Safeway 卖的烤鸡，味道一般，但是里面的填充物闻起来很香。

如果炒肉的时候用那些作料腌制，估计味道肯定不错。

哪位高人能指点一下，他们用的什么东西呀？

先谢谢大家了。

jogger

好像是土豆泥 herb之类的  我不知道  瞎猜得

goSeb

我很想知道   应该不是土豆泥吧

nobelwinner

rosemary 和 另一样东西－－忘了(monkey09)

maccat

好像是面包＋chicken stock＋黑胡椒＋herbs＋garlic

ALICE_YU

怎么没有正解阿？

up2u

Ingredients (See nutrition)

butter, for greasing  

1 large, free-range chicken, about 2 kg  

1 lemon, quartered  

2 teaspoons olive oil  

STUFFING:  

25 g butter  

1 tablespoon olive oil  

1 onion, finely chopped  

2 celery stalks, finely chopped  

1¼ cups fresh white breadcrumbs  

1½ tablespoons chopped fresh mixed herbs (such as thyme, sage, parsley and tarragon) or 2 teaspoons dried mixed herbs  

1 egg, beaten  

salt and freshly ground black pepper  

GRAVY:  

1½ tablespoons plain flour, mixed with 3 tablespoons water  

300 ml giblet stock or 150 ml chicken stock mixed with with 150 ml water  

150 ml dry white wine or apple juice

up2u

Preparation method
1.   Preheat the oven to 220°C. Lightly grease a small ovenproof dish with butter.  
2.   To make the stuffing, gently heat the butter and oil in a large frying pan over a moderate heat and cook the onion and celery for 10 minutes until soft. Remove from the heat and tip into a bowl. Stir in the breadcrumbs, herbs, beaten egg and salt and pepper, and mix well to bind the mixture together. Allow the stuffing to cool completely.  
3.   If they are present, remove the giblets and neck from the chicken, reserving the giblets to make a giblet stock, if you like. Rinse the chicken inside and out, then pat dry with paper towels.  
4.   Loosely stuff the chicken with half of the stuffing, pushing it well up inside to make a neat shape. Put the lemon quarters in the cavity and tie the legs together with kitchen string. Put the remaining stuffing in the buttered dish.  
5.   Place the chicken, breast side down, on a rack in a roasting tin. Pour about 1 cup of water under the rack. (This creates steam and helps to keep the bird moist. It will also collect the juices that drip down during cooking and can be used for making the gravy.) Roast for 30 minutes.  
6.   Remove the roasting tin from the oven and gently turn the chicken over so its breast is facing up. Rub the oil over the breast, then season with salt and pepper. Reduce the oven temperature to 150°C. Roast the chicken for a further 1½ hours, basting every 20 minutes with the juices in the tin. Add the dish of stuffing to the oven when there is 30 minutes to go. To test if the chicken is ready, insert a skewer into the thickest part of the thigh – the juices should run clear.  
7.   Tip the bird up slightly so any lemony juices inside the cavity run into the tin. Remove the chicken from the tin, cover with foil and allow to stand in a warm place for about 10 minutes before carving. Keep the stuffing in a warm place.  
8.   Meanwhile, make the gravy. Gradually stir the roasting juices from the chicken into the flour paste, then pour the mixture into a saucepan over a moderate heat. Add the stock and wine or apple juice, then bring to the boil, stirring until smooth and thickened. Season, then pour into a gravy jug. Place the chicken on a large plate and serve with the stuffing, gravy and some wedges of lemon.

ally78

有不同的stuffing把
比如honey  macadimia 是由面包糠+honey+macadimia，加点水混合，捏起来放到鸡肚子里去，honey事先最好用水调开再加如面包糠里
还有种馅是spinach bacon cheese，顾名思义就是spinach（切碎） bacon（切碎） cheese加水