Stuffed Roast Chicken on the Cobb Cooker

Adding liquid to the moat is an option when roasting any type of meat or poultry. The liquid adds flavour and moisture to the meats. Stuffing ingredients may simply be combined and used, but you may prefer to fry the onion first.

Serves 4-6


  • 1 x 1.5 kg (3lb) chicken
  • Oil
  • Salt and freshly ground black pepper


  • 250 ml (1 cup) water, wine or chicken stock (optional)


Stuffing Ingredients

  • 1 Tblsp Oil
  • 1 medium Onion, chopped
  • 100 g (3 oz) Mushrooms, chopped
  • 4 tsp chopped Parsley
  • 1 tsp Oregano
  • 1 cup fresh White Wine
  • Breadcrumbs
  • 1 Egg
  • 2 tsp Soy Sauce
  • Salt and freshly ground Black Pepper


  1. First make the stuffing. Prepare your Cobb Cooker, light a Cobblestone and heat oil in Wok, add onion and cook for a few minutes, then add the mushrooms. Stir to coat with the oil, then cover and cook for 5 minutes.
  2. Combine the remaining ingredients in a bowl and add in the onion mixture.
  3. Use to stuff the chicken.
  4. Rub the chicken with oil, then sprinkle with seasonings.
  5. Pour the Water/Wine or Chicken Stock into the moat, fit the Grill and heat covered for 2 minutes.
  6. Place chicken breast side down on the Grill, cover and cook for 1 1/2 hours, turning after 50-60 minutes.
  7. Serve plain or with Mushroom Gravy
    Serves 4-6


Simply rub the chicken with a mixture of 4 tsp Italian olive oil and 1 tblsp lemon juice, then sprinkle with salt and pepper or your favourite spice. Cook the chicken as above.


Recipe Compliments of Cobb UK

Photo Compliments of Taste of Home