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Roast Chicken with
Two Stuffings

Servings:           4
Total Time:        2 hrs 30 mins
Cooking Time:  1 hr 30 mins
Resting Time:    20 mins (to relax)

Pre-heat Oven to 190°C

Download this Recipe (.pdf)

Ingredients

1 whole chicken (or turkey)
  (1-1,2kg; between 250-300g per person)

2 Tbsp butter
2 tsp chicken spice

2 Tbsp light olive oil

For the Body Stuffing
100g fresh breadcrumbs
100ml chicken stock
100g chicken liver paté
1 tsp dried parsley
1 tsp dried sage
1 tsp dried mixed herbs
1 small onion, peeled & diced
1 large egg
1 Tbsp butter
1 Tbsp crushed walnuts
freshly ground salt & pepper

For the Neck Stuffing
1 Tbsp butter
2 slices streaky bacon, diced
100g fresh button mushrooms, diced
100g fresh breadcrumbs
105g chicken or vegetable stock
2 pork sausages, skins removed
1 tsp dried parsley
1 tsp dried thyme
1 tsp dried mixed herbs
1 large egg
1 small lemon (grated rind only)
freshly ground salt & pepper

For the Gravy (using juices from the pan)
3 Tbsp self-raising or cake flour or White Onion Soup Mix
375ml water
a few drops of gravy browning
salt, to taste

Method

Clean the chicken and remove all innards.
Mix together the butter & chicken spice in a small bowl & set aside for later coating.

For the body stuffing, mix together the breadcrumbs & chicken stock in a bowl.  Leave to soak for 5 mins.
Mash the liver paté into the mixture & mix in the parsley, sage, mixed herbs, onion, egg & butter well.
Fold in the crushed walnuts & season with salt & pepper.
Stuff the body with the stuffing, skewer the end & truss the legs.

For the neck stuffing, melt the butter in a saucepan & fry the bacon & mushrooms until soft.
Remove from the heat & stir in the breadcrumbs & stock.
Mash in the sausage meat, parsley, thyme, mixed herbs, egg & lemon rind.  Season with salt & pepper.
Starting at the neck, gently ease the skin from the breasts to create pockets either side of the spine.  Stuff each pocket, pressing it well into the breast & arranging it evenly; take care not to overstuff.
Tuck the loose neck skin under the chicken & tuck back the wings.

Rub the chicken with the prepared chicken spice butter.
Pour the olive oil into a roasting pan, add the chicken & seal the pan with tin foil.
Roast in the oven for 20 mins, reduce the oven to 170°C & roast for an additional 45 mins.
Remove from oven & pour off the pan juices into a saucepan for the gravy. Coat the chicken with some pan juices, return to the oven & roast uncovered to crisp (about 15 mins).
Remove from the oven & rest while keeping warm for at least 20 mins before carving.

Make the gravy by whisking the flour in the saucepan with the pan juices & cook for 1 min.  Slowly whisk in the water & cook to a boil until thickened.  Add gravy browning to colour.  Season with salt before serving.

Banting/LCHF
Use Banting Buttermilk Seed Loaf for the breadcrumbs.
Use White Onion Soup Mix instead of flour to thicken the gravy.

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