Mum s Roast Chicken with Lemony Breadcrumb Stuffing and Gravy Recipe
Ingredients
| 1 large chicken, about 1.5kg/3lb 5 oz to 2.25kg/5lb | ||
| Small knob of butter, softened | ||
| 350 ml/12 fl oz chicken stock - for the gravy | ||
| 25 g/1 oz butter | ||
| 1 onion, peeled and chopped | ||
| Parsley | 1 2 Tablespoon, chopped (FOR THE STUFFING) | |
| Thyme | 1 Teaspoon, chopped (FOR THE STUFFING) | |
| Sage | 1 Teaspoon, chopped (FOR THE STUFFING) | |
| Zest of 1 lemon, juice of 1/2 a lemon | ||
| 100 g/4 oz soft breadcrumbs | ||
Directions
GETTING READY
1. Heat your oven to a temperature of 180C/fan 160C/gas 4
MAKING
2. For the stuffing, in a saucepan, melt the butter and add onions; cover and allow to cook for almost ten minutes
3. Remove from the heat, add chopped herbs, lemon juice and zest and the breadcrumbs, as also the seasoning
4. With a spoon, add this stuffing into the chicken carcass and place the chicken on the roasting tray
5. Spread butter on the surface of the skin and sprinkle some salt and pepper and roast for an hour and a half or more, until well cooked
6. To prevent it from turning too dark, cover it with aluminium foil; when done, transfer it into a serving plate, preferably inside the warm oven
7. Place the roasting tray on the hob at medium flame, add half the stock and allow to boil, deglaze the tiny bits stuck to the tray
8. When boiling, pour into a small bowl, degrease the juices using ice cubes, pour the juices into a small saucepan
9. To the saucepan, add the rest of the stock, allow to boil and add seasoning and boil till thickens
SERVING
10. When ready to serve, take the chicken out from the oven and carve
1. Heat your oven to a temperature of 180C/fan 160C/gas 4
MAKING
2. For the stuffing, in a saucepan, melt the butter and add onions; cover and allow to cook for almost ten minutes
3. Remove from the heat, add chopped herbs, lemon juice and zest and the breadcrumbs, as also the seasoning
4. With a spoon, add this stuffing into the chicken carcass and place the chicken on the roasting tray
5. Spread butter on the surface of the skin and sprinkle some salt and pepper and roast for an hour and a half or more, until well cooked
6. To prevent it from turning too dark, cover it with aluminium foil; when done, transfer it into a serving plate, preferably inside the warm oven
7. Place the roasting tray on the hob at medium flame, add half the stock and allow to boil, deglaze the tiny bits stuck to the tray
8. When boiling, pour into a small bowl, degrease the juices using ice cubes, pour the juices into a small saucepan
9. To the saucepan, add the rest of the stock, allow to boil and add seasoning and boil till thickens
SERVING
10. When ready to serve, take the chicken out from the oven and carve
Chef
