Herb Stuffing for Chickens

• 3 slices bread (we used wholegrain toast slice)
• 3 garlic cloves (roughly chopped)
• 2 chilies (we used 2 small ones sliced)
• 2 tablespoons oregano leaves (then chop finely)
• 1 tablespoon lemon thyme leaves (then chop finely)
• 2 tablespoons basil leaves (sweet then chop finely)
• 12 teaspoon pepper
• 14 teaspoon salt
• 1 cup rice (cooked)

1. Dry bread in low oven (100C) on a rack for 20 to 30 minutes (you don't want to toast the bread just dry it out and timing could depend on the type and thickness of the bread you choose).
2. Process the first 8 ingreadients in a food processor (I use my mini one) and slowly add the rice and pulse till you have the consistency you want.
3. Stuff your chickens and roast (see intro for what I did).

bread, garlic, chilies, oregano, lemon thyme, basil, pepper, salt, rice

Taken from www.food.com/recipe/herb-stuffing-for-chickens-473181 (may not work)