Roast Chicken

Ingredients (for 4ppl):

Main Ingredients:

• Corn fed Chicken

Stuffing x3 (optional):

• 1.5 onion
• 3 clove of garlic
• Handful pack of mushrooms
• A large swig of white wine
• Dried sage
• Dried thyme
• 5 slices of brown bread
• 90g Maztah meal
• 80ml chicken stock
• 2 tsp of spoon of chicken fat

Goes Well With:

• Potatoes and Rice
• Seasonal Vegetables

Utensils:

• Baking tray with rack
• Pryex dish
• Saucepan

Instructions

Stuffing (20min):

Can make the day before and refridgerate, or even freeze in batches

1. Cut onion in half and thinly slice, add to a frying pan with oil and chicken fat and minced garlic on a low heat and sweat until soft (approx 5 minutes)
2. Meanwhile, blitz the bread slices into breadcrumbs
3. Add Matzah meal and the breadcrumbs in a big bowl, lightly salt and mix well
4. Cube mushrooms small and add to frying pan and raise heat (2 mins)
5. Season with sage, thyme and freshly ground black pepper
6. Add the large swig of white wine and chicken stock
7. Simmer for 3-4 minutes and then add everything in the frying pan into to bread and Matzah meal mix, then mix thoughrouly

Prepare (20min):

1. Clean inside the main cavity getting rid of all innards and pour boiling water inside and rinse out
2. Pour boiling water on the outside of the chicken so skin tightens against the chicken flesh
3. Let chicken to rest outside of the fridge for 15 minutes
4. Turn oven to 240° (turn to 200 when you put the chicken in)

Cooking (90min):

1. Put chicken on rack and stuff with stuffing (or onion and thyme if not)
2. Drizzle chicken with oil, brush all over and season with salt and pepper
3. Pour 1l of boiling water under chicken in the baking tray
4. Turn oven down too 200° and put in the oven for 1h (needs basting half way through plus maybe some more water if it looks dry)
5. Bring chicken out (once its internal temp reaches 70°), transfer to chopping board, cover with foil and a tea cloth and rest for 15 minutes