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Roast chicken with bacon and sage stuffing
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Prep Time:
10 minutes
Cook Time:
135 minutes
Total Time:
145 minutes
Try this simple and delicious roast chicken recipe.
Ingredients:
  • 2kg whole chicken
  • 36.40 gm olive oil
  • 750g chat potatoes, halved
  • 4 carrots, peeled, cut into 3cm lengths
  • 500g brown pickling onions, peeled
  • 40.00 ml plain flour
  • 62.50 gm dry white wine
  • 446.25 gm chicken style liquid stock
  • 1 small brown onion, finely chopped
  • 2 middle bacon rashers, trimmed, finely chopped
  • 11.80 gm wholegrain mustard
  • 375.00 ml fresh breadcrumbs
  • 20.00 ml thinly sliced fresh sage leaves
Instructions:
  • In a hot pan, sizzle onions in oil until softened. Add garlic and bacon, cook until golden. Take off heat and cool for 10 minutes. Mix in mustard, breadcrumbs, egg, and sage. Season with pepper.
  • Preheat the oven to 200°C/180°C fan-forced. Place the chicken on a board, stuff the cavity with the delicious filling, secure it with a toothpick, tie the legs together with string, then transfer the chicken to a roasting pan. Drizzle with oil and season generously with salt and pepper.
  • Roast chicken at high temperature for 30 minutes, then lower the temperature. Continue roasting for another 30 minutes. Add potato, carrot, and onion to the pan and roast for 1 hour. Make sure to turn the vegetables halfway through cooking. The chicken is ready when the thigh juices run clear when pierced with a skewer. If the chicken browns too quickly, cover it loosely with foil.
  • Place the chicken and vegetables on a plate and cover to keep warm.
  • Remove excess fat from the pan, saving 2 tablespoons along with any pan drippings. Heat the pan over medium heat and whisk in flour. Cook and stir for 1 minute until it starts bubbling. Pour in wine and simmer for 1 minute until it reduces by half. Slowly whisk in stock and continue stirring until the mixture boils and thickens. Pour the gravy into a heatproof jug and serve with chicken and vegetables.

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