Nicola Tallant’s Roasted Chicken with traditional stuffing
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Ingredients
- 100 g Butter
- 3 Onions 1 chopped + 2 quartered
- 6 Garlic cloves 2 cloves chopped, 4 crushed
- 1 lemon zest
- 2 tbsp Parsley chopped
- 2 tbsp Sage chopped
- 1 tsp Thyme chopped
- 200 g breadcrumb
- 50 g porridge oats
- 3 carrots halved
- 1 large chicken
- Salt and pepper
- To serve
- Mash potatoes
- Vegetables
- Gravy
Instructions
- Melt the butter in a saucepan and add one onion chopped and 2 cloves garlic, chopped. Cook over a low heat for about 2 minutes until softened. remove from the heat and transfer into a bowl.
- Add in the lemon zest, the chopped herbs, the porridge, breadcrumbs and mix well to create the stuffing. Season this mixture lightly and set aside until needed.
- Preheat the oven to 200C.
- Stuff the cavity of the chicken with the stuffing using a parchment pocket to fit the cavity and tie the chicken with twine.
- On the roasting tray, place the rest of the onions and garlic cloves, all the carrots.
- Place the chicken onto the vegetables. Season generously with salt and cracked black pepper over the skin.
- Place the chicken in the oven and roast about an hour and half or until the juices run clear out of the chicken thighs when pierced.
- Remove the chicken from the oven and set 5 minutes aside on a board to settle the juices.
- Meanwhile prepare the gravy, place the tray on a cooker and sprinkle some flour. Cook for 30 seconds, then pour red wine and chicken stock. Stir and simmer for a while until nearly coating the back of a spoon. Remove from the heat and transfer into a small saucepan, set with a sieve to catch any large pieces.
- Stir in some butter to ‘monter au beurre’ the gravy if desired. Check the seasoning and keep warm.
- To serve. Remove the stuffing from the cavity into a serving platter and carve the chicken.
- Serve immediately with your favourite sides and warm gravy.