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| 50 Gramm | Butter; softened (2 oz) |
| 1 Teelöffel | Schwartz Marjoram |
| 1 | Lemon; Zest of |
| 1/4 Teelöffel | Schwartz Garlic Salt |
| 1 | 1 1/3 kilogr chicken; (3 lb) |
| 50 Gramm | Butter; (2 oz) |
| 1 klein | Onion chopped |
| 225 Gramm | Breadcrumbs; (8 oz) |
| 50 Gramm | Walnuts; chopped (2 oz) |
| 1 Teelöffel | Schwartz Black Peppercorns; crushed |
| 3 Esslöffel | lemon juice |
| 75 Milliliter | Chicken stock; (3 fl oz) |
| 1 Teelöffel | Schwartz Marjoram |
| 300 Milliliter | Chicken stock; ( 1/2 pint) |
| 1 Esslöffel | flour plain |
| 1/2 | A lemon; Juice of |
| 2 Esslöffel | Single cream |
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Pre-heat the oven to190 °C, 375F, Gas Mark 5.
To roast the chicken, mix the butter, Marjoram, and lemon zest together and spread over the chicken under the skin. Sprinkle the skin with Garlic Salt. Place in a roasting tin and bake for 1 1/2 hours or until golden and cooked, basting once or twice during cooking.
Meanwhile, to make the stuffing heat the butter in a saucepan and fry the onion until softened. Stir in the remaining stuffing ingredients. Place in a dish and cook in the oven with the chicken for the last half hour.
To make the gravy, drain off the juices from the roast chicken and add the stock. Blend with the flour in a saucepan. Bring to the boil stirring until thickened. Stir in the lemon juice and cream.
Try sprinkling Schwartz Chicken Seasoning over the chicken or turkey before roasting for extra flavour
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