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A booklet containing these and other recipes is available for £1.50

Ingredients

1 Chicken (Preferably Boned)
1Kg of Minced Goat
1 Clove of Garlic (crushed)
Chopped Coriander, Marjoram, Basil
      & Thyme
1 Tablespoon of cooking sherry
2 Tablespoons of tomato puree
2 Eggs
Splash of Worcestershire sauce
1/2 Onion (finely chopped)
1 Large white bread slice
Olive Oil 

1. Bone out the chicken if it is not already done. (lay the bird breast down on a cutting board, with a sharp knife make a cut the length of its back bone, start to work the meat away from the bones with the knife, dislocate and detach the legs and wings, work up inside the breast meat, be careful across the front of the bird where you will need to cut very close to the skin but not through it, holding the knuckle of the thigh bone work the meat down the legs until the leg meat is inside out and inside the body cavity, do the same to the wings - it sounds harder than it is!).

2. Put the goat in a large mixing bowl and add to it the herbs, garlic, tomato, onion, sherry & Worcestershire sauce.

3. Mix together thoroughly with wooden spoons or your hands. Add 2 eggs and mix again. Tear the bread into small pieces and add and mix until the stuffing becomes firm.

4. Wash and dry the chicken, lay it outside down on the board. Fill the central cavity with the goat mix and close the chicken up around the meat. The chicken can be stitched closed with butchers string, kept shut with a metal skewer or laid slit side down in the roasting tray to hold it together. 

5. Place in a roasting tray and cover with foil or another tray and put in a medium heat oven for 1 hr. After 1 hr turn up the heat and pour olive oil over the breast, check every 1/2 hr, keep covered until nearly cooked then brown by removing the cover for the last 1/4 hr. Remember that the chicken will take longer to cook due to being stuffed so allow plenty of time.

6. Cut slices from the bird widthways for best effect and Serve with roast potatoes and vegtables.

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