Traditional Roast Chicken
1 Medium whole Free Range British Chicken
6 rashers of streaky bacon
Salt and Pepper
40g butter
For the stuffing:
4 large onions, finely chopped
10 sage leaves, chopped
125g breadcrumbs
1 egg, beaten
50g butter, softened
Salt and Pepper
Preheat oven to 190oC / 375oF / gas mark 5
Gently cook the onions in a pan with the melted butter until soft then allow to cool. Add the sage, breadcrumbs and season. Add just enough egg to moisten the mixture and leave until ready to use.
Stuff the chicken from the neck end with two-thirds of the stuffing. Close the skin over the stuffing and secure with a cocktail stick or small skewer.
Shape the remaining stuffing into balls and place on a baking sheet. Cook in the oven with the chicken for the final 25 minutes.
Place the chicken in a roasting tim and spread with butter. Season the chicken with salt and pepper to taste. Arrange the bacon in a criss-cross pattern across the breast. Cover loosely with foil.
Roast in the centre of the oven for 20 minutes per 500g plus 10-20 minutes extra, basting twice during cooking.
15 minutes before the end of cooking, remove the foil and bacon, baste and increase the heat to 220oC / 425oC / gas mark 7, to give the skin that final golden srispness. When cooked remove it from the oven and cover with the foil. Leave to rest for atleast 10 minutes before serving.
Garnish with a bunch of sage and serve with a selection of roasted vegetables.