Classic Roast Chicken with proper stuffing

STEP 1

Preheat the oven to 180°c. Prepare the stuffing in a food processor (put the bread, butter and herbs in with a squeeze of lemon juice and lightly blend - do not over blend as you will end up with a dense paste if you over do it.  It should be small chunks of bread and taste it to check the flavours are a nice balance of herbs and lemon. 

STEP 2

Place the bacon rashers over the skin of the chicken. Roast the chicken in a large roasting tin for 40 mins per kg + 20 mins (Eg. for a 1.5kg roast for 60 mins + 20 mins = 100 mins).  

STEP 3

The roast potatoes (if you are doing roasties) will take 15 mins to par-boil and 45 mins in the oven so need to go be prepared and ready to cook 1 hour before serving.  put a roasting tin in the oven with goose / duck or veg oil in to heat up.  Par-boil the potatoes in salted water for 10 mins.  Drain and put a lid on the saucepan - give them a shake so they get a fluffy exterior.  Carefully roll them in the now hot fat/oil from the oven (I find caterers tongs very useful for this).  Season them with salt and pepper and replace in the oven for 45 mins - turn them once after 20mins.

STEP 4

Add the sausages to the base of the chicken for its last 30 mins of roasting.

You can use a meat thermometer to check the chicken is cooked - you should be able to achieve 75°c in a thick part of the thigh or breast.  When you pull the thermometer out the juices will run clear.  Rest the chicken out of the oven covered with foil for 30 mins.

STEP 5

Serve with seasonal vegetables most of which can be cooked in the last 20 mins.  

(mid Sept to April Roast Potatoes or otherwise new potatoes in butter)

Braised or Vichy Carrots

Parsnips and Brussels (in Winter) 

A rich gravy

HANDY EXAMPLE TIMINGS:

to serve our example 1.5kg chicken at 1pm.