Roast Chicken Dinner with Gravy and Roasties
The best place for the stuffing is inside the bird where it absorbs lots of delicious juices as it cooks. Do not overfill the bird — otherwise the heat may not penetrate fully. This is particularly important if you are using an intensively reared bird whi
Ingredients
1.5 - 2.3kg free-range chicken, preferably organic
Giblet Stock (optional):
giblets (keep the liver for a chicken liver pâté), and wishbone
1 thickly-sliced carrot
1 thickly-sliced onion
1 stick celery, sliced
a few parsley stalks and a sprig of thyme
Stuffing:
45g butter
75g chopped onion
75-100g soft white breadcrumbs
2 tbsp finely-chopped fresh herbs e.g., parsley, thyme, chives and annual marjoram
salt and freshly-ground pepper
a little soft butter
Gravy:
600-900ml of stock from giblets or chicken stock
Garnish
sprigs of flat parsley
Julia's Roasties:
8 potatoes, unwashed Golden Wonders or Kerr’s Pinks
