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Cover the roasting tin with aluminium foil. Cook the chickens in the oven for 1Â½-2 hours (cook the chickens for 1 hour per kg, allowing the weight of the stuffing to factor in as well). Remove the foil 20 minutes before the end of the cooking time and strain off the juices, reserving it for the gooseberry sauce.
Pick up each chop and really push in the stuffing so that it isn't crumbling and falling out. Season with salt and pepper on all sides of the chops. Heat a skillet to medium high with 1/2 stick of butter and 2 Tbs Olive Oil. Brown the chops on each side for approximately 3 minutes, per side. Preheat oven to 375.When the chops are golden brown on each side, remove them to a shallow backing pan. I like to stand mine up, so the stuffing side is at the top. Evenly pour the melted butter & oil over the tops of the chops. Bake for approximately 35 minutes, to 1 hour, depending on the size of your chops.ick up each chop and really push in the stuffing so that it isn't crumbling and falling out. Season with salt and pepper on all sides of the chops. Heat a skillet to medium high with 1/2 stick of butter and 2 Tbs Olive Oil. Brown the chops on each side for approximately 3 minutes, per side. Preheat oven to 375.