Roast chicken with all the trimmings

Free range chicken 1.3k

Olive oil
Salt and pepper To taste
Butter 15g
Streaky bacon 8 slices
Cocktail sausages 8
onion, peeled and chopped 1 large
dessert apple, grated 1 small
finely chopped sage leaves 2 tbsp
lemons 2
fresh breadcrumbs 2 tbsp
grated parmesan 1 tbsp
ground pork 500g
Chicken stock 400ml
Cornflour 50g
Mustard powder ¾ tsp
Water cress 1 bunch
Game chips
Method

1. Preheat the oven to 200°C,

2. Zest the lemons and put to one side, cut the remaining part of the lemon in half and
place inside the chicken cavity.
3. Holding the chicken with one hand and starting from the neck flap, use the other to
loosen the skin over the breast without tearing the skin. Push half the butter mixture
under the skin to cover the breast, then gently massage the skin to spread the butter
evenly. Rub the remaining butter over the chicken and sprinkle with salt and pepper.
4. Truss/tie the chicken and place in an oven tray and drizzle with olive oil.
5. Roast in the oven for 20 minutes basting frequently. Cover the breasts with a little
tinfoil and return to the oven to cook for a further 40 minutes. Push a skewer into
the thigh at the thickest point. If the juices run clear, it is done; if not give it another
5 minutes and check again.
6. Make the stuffing. Sweat the onions in a little olive oil for 4-5 minutes until soft.
Spread on a plate and leave to cool.
7. In a large bowl, combine the cooled onions with the rest of the ingredients for the
stuffing. Fry off a little patty and taste to check the seasoning.
8. With wet hands, shape the stuffing into walnut-sized balls. Heat a frying pan with a
little oil. In batches, fry the stuffing balls until golden brown. Transfer to a roasting
pan in a single layer; cover with foil.
9. 25 to 30 minutes before the chicken is ready, place the tray of stuffing on the bottom
shelf of the oven. It should be cooked at the same time as the chicken.
10. With 15 minutes to go place cocktail sausages rolled in bacon about the bird and
allow them to cook.
 11. Leave the cooked bird to stand in a warm place for 15 minutes before carving with
the sausages in bacon. This time is vital as it lets the bird finish cooking while the
juices are recovered and absorbed back into the meat, making it moist.
12. Remove the rested meat from the roasting tray and pour off and excess fat.
13. Add the chicken stock to the remaining juices in the tray and slowly simmer over a
low heat on the stove top stirring to remove any bits form the bottom of the tray.
14. Meanwhile in a small dish stir the mustard powder and cornflour into a little water
to make a paste.
15. Whisk into the gravy and cook for about 10 minutes until thickened and full of
flavour.
16. Pass the gravy through a fine chinoise and correct the flavour and consistency
17. To serve, portion the chicken and place onto the serving dish. Moisten with a little
of the gravy. Garnish with the sausages rolled in bacon, stuffing, game chips and
watercress. Serve with the roast potatoes and gravy.

Game Chips

Potato 600g
Oil for deep frying
Maldon sea salt To taste
1. Peel the potatoes and slice them wafer thin with a mandolin, Japanese vegetable
slicer, or by hand.
2. Place them in a bowl of water for 20 minutes (this is to remove the starch).
3. Heat the oil in a deep fryer to 190° C.
4. Dry the potato slices thoroughly and fry them in the oil in batches for a couple of
minutes each so that they are crisp and golden.
5. Drain them on paper toweling and sprinkle a little salt over them.
6. Keep warm until ready to serve. This can be done 30 minutes in advance.

Roast Potatoes

Potatoes 8-10
Dripping, fat or lard 50g
salt To taste
Method

1. Wash, peel and rewash the potatoes

2. Cut into even sized pieces, allow 3-4 per portion.
3. Part-boil the potatoes in salted water for 10 minutes, refresh and dry well.
4. Heat a good measure of oil or dripping in a roasting tray.
5. Add the well-dried potatoes and lightly brown on all sides.
6. Season lightly with salt and cook for about 45 minutes in a hot oven at 230°C -
250°C
7. Turn the potatoes over after 30 minutes
8. Cook to golden brown.
9. Drain off any fat and serve.