Ingredients1 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 |
MethodClean 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. |
Use Banting Buttermilk Seed Loaf for the breadcrumbs.
Use White Onion Soup Mix instead of flour to thicken the gravy.
Use White Onion Soup Mix instead of flour to thicken the gravy.
