Roast chicken with whisky-spiked gravy

Method

• Step 1
  Preheat oven to 180°C.
• Step 2
  Heat the oil in a frypan over medium heat. Cook onion and pancetta for 5-6 minutes, stirring, until onion is soft and pancetta is crisp. Allow to cool.
• Step 3
  Combine onion and pancetta with breadcrumbs, lemon zest, pine nuts, lemon thyme and egg, season, then use to stuff the cavity of the chicken. Tie the legs together with kitchen string.
• Step 4
  Place chicken in a roasting pan, then brush with butter and season. Roast for 1-1 1/4 hours or until juices run clear when the thigh is pierced with a skewer. Transfer chicken to a plate and rest, loosely covered with foil, while you make the gravy.
• Step 5
  To make the gravy, transfer pan juices to a small saucepan. Place over medium heat, whisk in flour and cook for 1 minute. Whisk in consomme, whisky and Worcestershire sauce, then cook, stirring constantly, for 3-4 minutes until smooth. Strain into a serving jug. Serve with the roast chicken and winter vegetables.