<!-- Layout Start --> <!-- First Line: Title and Time Created on the same line --> <div style="display: flex; justify-content: space-between; align-items: center;"> <b style="color: #7BCCB5; margin: 0; font-size: 1em;">Creative Note-note</b> <b><span style="font-size: 1em;">Created: 2024-12-25 03:55:27</span></b> </div> <!-- Second Line: Display Reference Material if exists --> <p>Chef haig raost chicken</p> <!-- Third Line: Placeholder for syncing tags --> <p><span style="font-size: small; color: #728FCE; tags-placeholder">21thisisfortags12</span></p> <!-- Layout End --> # RoastChicken - 1 x 2.1kg chicken - good quality, organic, free-range, reserve the giblets inside - 3/4 brown onions - cut into quarters - 3 carrots - cut into chunks - 2 bay leaves - 1 x head of garlic - 2 sprigs of rosemary - salt and pepper to season - rapeseed oil to oil the bird For the stuffing - 2 shallots, peeled and finely chopped - 2 tbsp butter - 100g breadcrumbs - 200g sausagemeat - sage - roughly chopped - 2 sprigs of thyme - leaves picked, roughly chopped - 1 Bramley cooking apple - peeled and cored For the gravy - 1ltr good quality chicken stock - 2 tbsp butter - 2 tbsp plain flour - 1 tbsp maderia (optional) 1. For the stuffing, heat the butter in a pan on medium heat until bubbling then add the shallots in and saute until soft. Add the herbs and stir to slightly cook the herbs. 2. Add everything into a food processor and blend until all mixed in. 3. Pre-heat the oven to 200c. 4. Place the stuffing into the chicken and place the chicken onto a heatproof tray with the vegetables, giblets and herbs underneath, gently oiled. 5. Place in the oven for 10 minutes, then turn down to 180c and cook for 15 minutes per 450g (1lbs) until the meat reached 73c. Let it rest for 15-20 minutes. 6. While the chicken is resting, heat up the chicken stock until gently boiling. Check the stuffing is cooked through, otherwise, remove from the chicken and place back in the oven for a little longer. 7. In a small saucepan, melt the butter, and whisk in the flour and continuously stir for 5 minutes to cook the flour out. Add a splash of Madeira if you have it on hand. 8. Whisk the roux into the chicken stock until the chicken stock thickens, then add some reduced white wine vinegar or a squeeze of lemon. 9. Carve the chicken by removing the legs and wings first, then slice each breast off from the breastbone. Keep the carcass to use for making more chicken stock.