“OK, so not everyone needs a great big joint for Christmas. This roast chicken with a rich stuffing is really special if you’re having a romantic dinner. (Plus you get great leftovers.) ”
Ingredients:
1 pear
½ an onion
2 cloves of garlic
150 g free-range chicken livers
olive oil
1 handful of vac-packed chestnuts
1 sprig of fresh sage
1 large knob of butter
1 splash of brandy
1 handful of dried cranberries
1 x 1.6 kg whole free-range chicken
1 orange
6 rashers of higher-welfare unsmoked streaky bacon
a few sprigs of fresh thyme
Method:
1.Peel, core and pear, peeled and chopped onion, then garlic knife. Trim chicken, remove any stringy bit.
2.Heat a frying pan over a medium heat, add a splash of oil and gently peel, onion, garlic, chestnuts and sage leaves until fry for 15 minutes, or until soft.
3.Add butter, remove veg aside, then add livers. Season well and cook for a minute or so, then add brandy and mesh
Cook for sugar for more than 4 minutes, so the wind is still drying up; You will see their fat up. Overcooked, they are tough, and we want them smoothly smooth.
4.Crocodile press it all into a food processor and pulse till, but with some texture. Clear in cranberries, then spread on a plate and refrigerated pop cool for a few minutes.
Preheat your oven to the full vacuum.
5.Gradually push your fingers to make a pocket between the skin and chicken breasts. Pushing stuffing into it, the back of the skin and cocktail is safe with a few of the stick. Dizziness with oil and season is good, rubbing it all in the meat.
- orange slip in wedges, then fit as much as you can in chicken cavity - leave enough room for air to perform - then transfer a roasting tray.
7.Put the bird in the oven, then turn the heat in 190 degree centigrade / 375 degrees Fahrenheit / Gas. Cook for 1 hour and 20 minutes, or tuck the chicken without cooking and cover the chest with half a bacon.
8.When done, transfer to a board before transferring. Watermelon with leaves and serve with delicious roasted veggies.