- Serves: 4
- Cook Time: 1 hour 30 minutes plus resting
- Prep Time: plus brining
- Effort: easy
For the chicken
- 1.5 kg chicken
- 3-4 litres chicken stock
- bay leaves
- 2 shallots
- 1/2 glass white wine
For the brine
- 360 g salt
- 3 litres cold water
- 3 bay leaves
For the stuffing
- 2 onions, finely chopped
- 60 g soft butter, plus extra or cooking
- 2 apples, peeled, roughly diced
- 1 stick celery, diced
- 1/2 bunch parsley
- 3 stalks rosemary
- 250 g breadcrumbs
- 2 eggs
For the roast potatoes
- 1 kg potatoes
- 300 g chicken wings
- 200 g fatty bacon, cut into lardons
1. For the roast chicken: Trim the chicken of any excess fat and string.
2. For the brine: Combine the salt, water and herbs and mix until the salt has dissolved; submerge the chicken in this for one hour. Pat it dry.
3. Bring the chicken stock to the boil with some thyme then place the chicken in the stock so that its covered and simmer for 25 minutes.
4. Remove the chicken from the stock (keep stock for later) and pat any excess of moisture from the chicken and let it air dry for at least 20 minutes. Pop 2 peeled shallots and the thyme in the cavity and rub oil into the skin of the chicken.
5. For the stuffing: Cook the onion until soft and tender with a little butter, salt and pepper.
6. In a food processor, add the cooked onion, apple, celery, parsley and ½ of the rosemary, pulse until the vegetables are chopped quite fine but not a puree.
7. Add breadcrumbs, eggs and soft butter and seasoning to taste. Blend again using the same technique until the stuffing has bound together.
8. Roll in parchment lined buttered tinfoil and place in an oven tray with the chicken on its side (use the stuffing in the tinfoil roll to balance the chicken) along with its trimmings from before and bake in a oven set to 220C/200C fan/gas 7 for 10 minutes.
9. Turn the chicken onto its other side for 10 more minutes, and finish off with 5 more minutes sitting up. Take out the chicken and allow to rest for at least half an hour.
10. Remove the chicken from the tray and carve it, leaving the meat still on the bone on a presentation plate, keeping all the other bones for the gravy.
11. Return the tray back to the heat and fry the leftover bones and the shallots and thyme. Deglaze with ½ a glass of white wine and let it reduce. Cover with the reserved poaching stock and simmer for 10-20 minutes before pouring over the chicken before serving.
12. For the roast potatoes: Pre-heat the oven to 180C/160C fan/gas 4. Peel and cut the potatoes into golf ball size, blanch them in seasoned water until they are almost 2/3 of the way cooked, strain and let cool to one side.
13. In an oven tray add a little oil, season and add the chicken wings and bacon and roast in the oven while turning regularly.
14. Once the fat has left the bacon and the wing, remove the bacon and leave to one side, toss in the part-cooked potatoes and ensure they are coated in the fat before returning the tray to the oven.
15. Continue to roast until golden brown and crispy. Return the bacon to the potatoes before serving.
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