Mamie's Food

This easy roast chicken recipe has been adapted from many different recipes I have cooked over the years. It uses a small chicken which shouldn’t take longer than 70 minutes to roast, but do check cooking times. The stuffing keeps the chicken moist but is optional if you are pushed for time. I always cook the chicken for less time than recommended on the label to retain mosture.

For the stuffing

2 rashes of raw bacon
3tbsp cold butter
2 sprigs rosemary, picked

For the chicken

1 small whole chicken
300ml chicken stock
200ml white wine
1 onion, cut into wedges
1 tsp chilli flakes
Bunch of rosemary
2 tbsp olive oil
1 lemon
1 bunch parsley
Salt and pepper to taste

For the gravy

1 tbsp of flour
2 tbsp redcurrant jelly
1 bulb garlic

Method

1. Preheat the oven to 190C (fan 170C)
2. Place the onion in the middle of a baking tray.
3. Place the chicken on top of the sliced onions.
4. Chop the top off the bulb of garlic for the gravy, wrap in foil and put on a small baking tray.
5. To make the stuffing, place the bacon, butter and rosemary in a food processor and mix until it has formed into a ball.
6. With a sharp knife, loosen the skin on top of the chicken by gently separating it from the breast, starting from the cavity and working backwards until it comes away from the flesh.
7. Using a teaspoon, feed the stuffing under the skin but don’t worry if the skin breaks.
8. Drizzle the skin with olive oil, salt and pepper, one half of the lemon juice and chilli flakes. Place the other half of the lemon in the cavity.
9. Pour the chicken stock and a big glug of wine into the base of the pan.
10. Chop up the parsley and add to the stock.
11. Roast for 1 hour 10, checking after 40 minutes. If the skin is at risk of burning, baste the chicken with the stock and cover with foil.
12. When the chicken has been in for 40 minutes, place the garlic in the oven.
13. You can tell the chicken is cooked when the thigh juices run clear.
14. When cooked, wrap in foil and leave to rest for 20 minutes. Take the garlic out of the oven.
15. To make the gravy, mash the roasted garlic into the liquid and add flour, redcurrant jelly and a splash more wine.
16. Heat on the hob until thickened and the flour and wine has cooked off, stirring with a hand held whisk. Once thickened, season to taste.
17. If you want smooth gravy, strain it with a sieve before serving.
18. Serve with roast potatoes and salad.