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Roast chicken for two
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Total Time:
1 hour 50 minutes
Indulge in a romantic dinner with this special roast chicken filled with a rich stuffing - perfect for Christmas or any intimate occasion, with delicious leftovers as a bonus.
Ingredients:
  • 1 pear
  • ½ an onion
  • 2 cloves of garlic
  • 150 g free-range chicken livers
  • olive oil
  • 1 handful of vac-packed chestnuts
  • 1 sprig of fresh sage
  • 1 large knob of butter
  • 1 splash of brandy
  • 1 handful of dried cranberries
  • 1 x 1.6 kg whole free-range chicken
  • 1 orange
  • 6 rashers of higher-welfare unsmoked streaky bacon
  • a few sprigs of fresh thyme
Instructions:
  • Peel, core, and chop the pear. Finely chop the onion and peel the garlic. Trim the chicken livers, removing any stringy bits. Heat a frying pan over medium heat with a splash of oil. Gently fry the pear, onion, garlic, chestnuts, and sage leaves until softened, about 15 minutes. Add butter, push the veg to one side, then add the livers. Season well and cook briefly. Pour in brandy, cook for up to 4 minutes until livers are blushing inside. Do not overcook. Transfer everything to a food processor, pulse till creamy. Mix in cranberries, spread on a plate, cool in the fridge. Preheat oven to the highest temperature. Create a pocket between the skin and chicken breast, stuff it with the prepared mixture, secure with cocktail sticks. Drizzle with oil, season, and rub over the meat. Insert orange wedges into the chicken's cavity, leaving room for air circulation. Place the chicken in a roasting tray, cook in the oven at 190ºC/375ºF/gas 5 for 1 hour and 20 minutes, basting and covering with bacon halfway through. Let it rest, then carve and serve sprinkled with thyme leaves alongside roast veggies.

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