Looking for the perfect way to roast a chook? Try this delicious and easy version.
Ingredients
- 2kg whole chicken
- 1 tablespoon olive oil
- 750g chat potatoes, halved
- 4 carrots, peeled, cut into 3cm lengths
- 500g brown pickling onions, peeled
- 2 tablespoons plain flour
- 1/4 cup dry white wine
- 1 3/4 cups Massel chicken style liquid stock
Bacon and sage stuffing
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 middle bacon rashers, trimmed, finely chopped
- 2 teaspoons wholegrain mustard
- 1 1/2 cups fresh breadcrumbs
- 1 egg, lightly beaten
- 1 tablespoon thinly sliced fresh sage leaves
Equipment
- You'll need unwaxed kitchen string.
Method
- Step 1Make Bacon and sage stuffing Heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add garlic and bacon. Cook, stirring, for 5 minutes or until golden. Remove from heat. Cool for 10 minutes. Stir in mustard, breadcrumbs, egg and sage. Season with pepper.
- Step 2Preheat oven to 200°C/180°C fan-forced. Place chicken on a board. Spoon stuffing into cavity. Secure with a toothpick to enclose filling. Tie legs together with string to secure. Place chicken in a flameproof roasting pan. Drizzle with oil. Season with salt and pepper.
- Step 3Roast chicken for 30 minutes. Reduce temperature to 180°C/160°C fan-forced. Roast for 30 minutes. Add potato, carrot and onion to pan. Roast for 1 hour, turning vegetables halfway during cooking, or until juices run clear when thigh is pierced with a skewer (cover chicken loosely with foil if over-browning during cooking).
- Step 4Transfer chicken and vegetables to a plate. Cover to keep warm.
- Step 5Skim fat from pan, reserving 2 tablespoons plus any pan juices. Place pan on stove-top over medium heat. Add flour. Cook, stirring, for 1 minute or until mixture is bubbling. Add wine. Simmer for 1 minute or until reduced by half. Gradually stir in stock. Cook, stirring constantly, until mixture boils and thickens. Transfer to a heatproof jug. Serve chicken with vegetables and gravy.
- High protein
- Low carb
- Lower gi
Nutrition
2797 kj
Energy
20g
Fat Total
5g
Saturated Fat
6g
Fibre
73g
Protein
261mg
Cholesterol
1500.87mg
Sodium
15g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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