Tue, 9 July 2019
Ingredients
1 large whole chicken
Seasoning
Approximately 2oz/50g butter-melted
3oz/75g butter
1 medium sized onion-diced roughly
Grated zest of 2 lemons
2 tablespoon pine nuts
Approx 4-5 sprigs thyme –woody stems removed
2 tablespoons freshly chopped parsley
8oz/225g soft white breadcrumbs
Method
Melt the butter in a medium sized saucepan and add to that the diced onion together with the thyme leaves and cook over a very low heat for 5-6 minutes until they have softened completely. Mix in the lemon zest, pine nuts, freshly chopped parsley and also the soft white breadcrumbs. Season this mixture lightly. Allow to cool down completely.
Preheat the oven to 200C/400F/Gas Mark 6.
Line the cavity of the chicken with some parchment paper and then stuff the cavity with the cold stuffing and secure the flap with a cocktail stick. Place the chicken onto a roasting tray. Sprinkle a little bit of salt and cracked black pepper over the skin. If you wish you can cut the lemons into large wedges and roast them with the chicken. Add a few additional sprigs of thyme at this stage. Brush the chicken with some melted butter.
Transfer the chicken to the oven and roast for 25-30 minutes. At this stage reduce the temperature of the oven (170C/325F/Gas Mark 3) and cook for a further hour or until the juices run clear out of the chicken. The flesh (particularly on the leg and thigh) should feel tender indicating the bird to be cooked.
Roast Gravy
Ingredients
1 tablespoon plain flour
½ glass white wine
14floz/400ml chicken stock
Method
Remove the chicken from the roasting tray and place on a serving platter and allow to rest for at least 10 minutes before carving.
Place the roasting tray onto the direct heat and sprinkle the flour into the remaining juices on the tray.
Whisk vigorously and then add in the white wine and chicken stock and whisk until the sauce begins to thicken. The sauce will still be lumpy at this stage but DO NOT PANIC.
Place a sieve over a medium saucepan and pour the contents of the roasting tray into the saucepan (through the sieve-which will catch any remaining sediment)
Simmer the sauce for a further 4-5 minutes and then serve over your delicious lemon scented chicken.
Serve the chicken with some crispy roasted potatoes and some stir-fried green vegetables.
