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Roast Chicken & Stuffing

Introduction & method

Roast chicken and sage and onion stuffing is one of the great classic British Sunday roasts, and it's easy to make, too.

 Roast Chicken & Stuffing Recipe

For the chicken


Preheat the oven to 230°C (445°F). Cut the onion in half and pop it in the body cavity. Generously smear the butter over the outside of the bird and season with salt and pepper. Put the chicken in the oven at the high heat for 15 minutes, then turn down the temperature to 180°C (350°F) and roast for about 45 minutes, basting the bird every 15 minutes. The chicken is cooked when the internal temperature reaches 74°C (165°F). If you don't have a thermometer, the chicken is cooked when the juices run golden and clear. Remove the chicken from the oven, tent it in foil and let it rest for 20 minutes.

For the stuffing


Fry the onion for about 5 minutes until translucent. Add to a bowl and stir in the breadcrumbs, herbs and water. Leave it for about 10 minutes, and then stir in the butter so it melts. You can shape the stuffing into balls, or bake it in a loaf tin and slice it, or do what I do, fill each indentation in a muffin tin with the stuffing mix. 10 minutes before the chicken is due to come out, put the stuffing into the oven. When you take the chicken out, increase the temperature to 230°C (445°F) and cook the stuffing for a further 20 minutes.

For the gravy


When you take the chicken out of the oven, pour off the juices into a pan. On a medium heat, vigorously stir in some flour to thicken the gravy. Set aside till needed.

Serve with roast potatoes and steamed vegetables.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Roast Chicken & Stuffing on YouTube.

 
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Ingredients & Info


CHICKEN
 1 2kg (4.5lb) chicken
 1 medium onion
 50 grams unsalted butter
 0.5 tsp ground black pepper
 1 tsp salt
  STUFFING
 100 grams coarse breadcrumbs
 150 ml water
 1 medium onion, finely chopped
 2 tsp sage
 1 tsp parsley
 1 tsp thyme
 50 grams unsalted butter

PLUS

Flour to thicken the gravy


UNITS:
Metric
US Customary/Imperial

Serves 4 
Prep time: 10 minutes.
Resting time: 20 minutes.
Cooking time: 1 hour 20 minutes.
Total time: 1 hour 30 minutes.