Ingredients
- 6 slices sourdough bread, crusts removed
- 1 bunch sage, chopped
- 3 Tbsp unsalted butter
- 1 red onion, diced finely
- 1 clove garlic, minced
- salt and pepper
- size 18 free range chicken
- 1 Tbsp vegetable oil
- ½ bunch parsley stalks
- 2 sticks celery, sliced finely
- 500g chat potatoes, halved
- 12 eschalots, peeled
- 2 cups chicken stock
Classic roast chicken with perfect stuffing
Trussing a chicken – start with a 1½m piece of butchers’ twine and wrap the centre around the parson’s nose (the fatty bit at the tail). Go around the thigh, then loop around the body and secure around the breasts. It’ll be the best chook you’ll ever try.
Method
Preheat oven to 210°C. Combine the bread and sage in a food processor and pulse until crumbs form. Add 1 Tbsp butter, the onion and garlic and pulse briefly. Season with salt and pepper.
Wipe out the chicken cavity with kitchen paper and fill with stuffing. Pull back the skin from the chicken breast and place a tablespoon of butter on each side. Truss the chicken with kitchen string, rub with vegetable oil and season with salt and pepper.
Arrange the parsley and celery in the bottom of a roasting pan and place the chicken on top. Scatter the potatoes and eschalots around. Bake for 25 minutes, then turn the oven down to 180°C.
Baste the chicken and vegetables with one third of the stock and bake for 20 minutes, until the stock has evaporated. Re-baste and bake again for another 20 minutes. Repeat the basting one final time. The chicken is cooked when juices run clear if pierced at the hip. Carve the chicken and serve with the potatoes and eschalots.
Submitted byFast Ed
Tips and Tricks
Carefully remove any greening part of the potato with a knife- it can be toxic when consumed in large amounts and will taint the flavour of your dish.
Celery stores best in your fridge with leaves and base trimed. Wrap in foil or a plastic bag and use within 7 days.
Try making your own chicken stock to get more out of your chicken bones and carcasses. Its also a great way to make the most out of leftover vegies and herbs. Make a big batch and freeze in small portions for added convenience.
