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When that beautifully pink Yorkshire forced rhubarb is at its freshest, in these chilly months, is there anything more comforting than a savoury roast chicken?

We’re sharing our favourite rhubarb and ginger stuffed chicken, a perfect recipe to try for a warming midweek supper or with all the trimmings for a family friendly Sunday roast.


Dice onion and 1 ½ rhubarb stalks to the same size, add into a bowl with crushed garlic, grated ginger, two generous pinches of salt flakes, a pinch of white ground pepper and a 2in slice of butter. Mix together with your fingers, breaking up the butter.

Stuff the stuffing mixture into the cavity of the chicken (Please note, depending on the size of the chicken you get, you may have more stuffing than you need – That’s ok! Let it spill out, it will crisp up beautifully!)

Rub chicken with a little more butter and sprinkle generously with salt and pepper.

Roast in a 190c oven for 1 hour – or until juices run clear.

Half way through cooking add the remaining rhubarb, thickly sliced to the baking tray.

Let it rest for 10 minutes and then Enjoy!

All ingredients used in this recipe are available to purchase from the Fodder farm shop

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