Stuffed Roast Chicken

• 2 kg whole chickens
• 1 12 cups soft breadcrumbs
• 1 lemon, zest of, grated
• 1 tablespoon onion, finely chopped
• 14 teaspoon dried thyme
• 12 teaspoon dried marjoram
• 1 tablespoon parsley, chopped
• 2 tablespoons melted butter
• salt & freshly ground black pepper
• paprika, to sprinkle over the chicken

1. Place all the stuffing ingredients, excluding paprika, in a bowl and lightly mix together.
2. If the mixture is too crumbly, a little water or lemon juice may be added.
3. Avoid making the stuffing too moist.
4. Stuff the chicken cavity lightly with this mixture and secure the openings with toothpicks.
5. Place the chicken in the cooker, breast down.
6. Put the paprika in a small fine sieve and sprinkle it gently and evenly over the chicken.
7. Cover with the lid and cook following the times and setting above in the description.

chickens, breadcrumbs, lemon, onion, thyme, marjoram, parsley, butter, salt, paprika

Taken from www.food.com/recipe/stuffed-roast-chicken-274852 (may not work)