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Chicken Stuffed Marrow    HT  MC  English    50mins

Serves 4       Hot   Poultry  Vegetables  Leftovers  Main Course  England British  Europe



50g/2oz Butter

50g/2oz Plain Flour

450ml/15 fl.oz. Milk

100g/4oz Mature Cheddar

1 tbsp Fresh Tarragon, chopped

2 tbsp Fresh Parsley, chopped

225g/8oz Cooked (leftover) Chicken, diced

Salt and Black Pepper

1 slice white bread, made into breadcrumbs

1 Large Marrow




1. Preheat the oven to 190C, 375F, Gas mark 5 and grease an ovenproof dish. Cut the marrow in half lengthways and scoop out the seeds.


2. Melt the butter in a saucepan, stir in the flour and cook for 1 minute, stirring occasionally. Gradually stir in the milk, bring to the boil stirring all the time and simmer for 2-3 minutes until thickened and smooth.


3. Remove from the heat and stir in most of the cheese, most of the herbs, the chicken and seasoning to taste. Spoon into the marrow cavities.


4. Mix together the breadcrumbs, remaining herbs and seasoning to taste. Sprinkle over the marrow filling and bake in the oven for 25 minutes until heated through and golden. Serve immediately.


More Chicken Recipes  |  General Prep & Cooking Times   |  More English Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

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General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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