Traditional roast stuffed chicken with gravy

Method

1. You may wish to make a basic brine to nehance the flavour of the chicken. Mix together 5 cups water and 105g salt in a suitable size container with a cover (stainless steel, plastic or enamel are ideal). A little sugar may be added to the brine, even a few spices. Add the bird or joint, cover and chill in a refrigerator or keep in a cool place and brine for chosen time. Drain well and dry before cooking.

2. First remove the wishbone from the neck end of the chicken, this is easily done by lifting back the loose neck, skin and cutting around the wishbone with a small knife – tug to remove, this isn't at all essential but it does make carving much easier later on. Tuck the wing tips underneath the chicken to make a neat shape. Put the wishbone, giblets, carrot, onions, celery and herbs into a saucepan. Cover with cold water, bring to the boil, skin and simmer gently while the chicken is roasting. This is the basis of the gravy.

3. Next make the stuffing, sweat the onions gently in the butter in a covered saucepan until soft, 10 minutes approx. then stir in the white bread crumbs, the freshly chopped herbs, a little salt and pepper to taste. Allow it to get quite cold unless you are going to cook the chicken immediately. If necessary wash and dry the cavity of the bird, then season and half fill with stuffing. Season the breast and legs, smear with a little soft butter.

4. Preheat the oven to 180°C. Weigh the chicken and allow about 20 minutes to the 454g and 20 minutes over — put on middle shelf in oven. (One hour and twenty minutes for a 1.5kg chicken.) Baste a couple of times during the cooking with the buttery juices. The chicken is done when the juices are running clear.

5. To test prick the thickest part at the base of the thigh, hold a spoon underneath to collect the liquid, examine the juices - they should be clear.

6. Remove the chicken to a carving dish, keep it warm and allow to rest while you make the gravy.

7. To make the gravy , tilt the roasting tin to one corner and spoon off the surplus fat from the juices and return the roasting pan to the stove. De-glaze the pan juices with the fat free stock from the giblets and bones (you will need 1-1 1/2 pints depending on the size of the chicken). Using a whisk, stir and scrape well to dissolve the caramelised meat juices in the roasting pan. Boil it up well, season and thicken with a little roux if you like (the gravy should not be thick). Taste and correct seasoning, serve in a hot gravy boat.

8. If possible serve the chicken on a nice carving dish surrounded by crispy roast potatoes and some sprigs of flat parsley then arm yourself with a sharp knife and bring it to the table. Carve as best you can and ignore rude remarks if you are still practicing but do try to organise it so that each person gets some brown and some white meat. Serve with gravy and bread sauce.

9. Use the cooked carcass for stock.