Sue’s roast chicken is a family favourite. It’s her stuffing that keeps us all coming back for more. She uses the classic blend of parsley, sage, rosemary, and thyme. The addition of a little chicken stock, and a generous amount of butter, ensures the stuffing is perfect every time.
| Servings | 4 |
| Preparation time | 15 mins |
| Cooking time | 90 mins |
INGREDIENTS
- Size 16 free range chicken
- ¼ cup butter
- 2 shallots, finely diced
- 2 rashers dry cured bacon, finely chopped
- 1 cup sourdough breadcrumbs
- 2 tablespoons chicken stock (or water)
- ¼ cup mixed fresh herbs, finely chopped
- Salt and pepper
- Extra thyme stems
METHOD
- Preheat the oven to 220°C / 200°C fan. Remove the chicken from the packaging. Pat dry with a paper towel, cover and set aside. Make the stuffing by melting two-thirds of the butter in a medium saucepan over medium-high heat. Add the shallots and cook for several minutes or until translucent. Add the bacon and cook for a few minutes more. Remove from heat. Add the other ingredients, mix and check for seasoning.
- Take the remaining butter and rub it all over the chicken. Season with salt and pepper. Place on a roasting tray lined with thyme. Roast for 15 minutes or until skin becomes gold. Reduce heat to 160°C /150°C fan and cook for a further 60 minutes or until the internal temperature reaches 70°C and the juices run clear. Remove from the pan and rest covered on a plate. Remove the herbs from the pan and make a gravy. Serve with salad and roast potatoes.
