Roast Chicken


Ingredients (for 4ppl):

Main Ingredients:

  • Corn fed Chicken
  • 2 onions
  • 2 carrots
  • 2 sticks of celery
  • Thyme
  • Splash of white wine

Stuffing x2 (optional):

  • 1/2 onion
  • 1 clove of garlic
  • Handful pack of mushrooms
  • A large swig of white wine
  • Dried sage
  • Dried thyme
  • 2 slices of brown bread
  • 50g Maztah meal
  • 60ml chicken stock
  • 1 tsp of spoon of chicken fat

Goes Well With:

  • Potatoes and Rice
  • Seasonal Vegetables


  • Baking tray
  • Pryex dish
  • Saucepan


Stuffing (20min):

Can make the day before and refridgerate, or even freeze in batches; mushrooms can be swapped with dried fruit and/or chunks of apple

  1. Blitz the bread slices into breadcrumbs
  2. Add Matzah meal to the breadcrumbs, lightly salt and mix well
  3. Cut onion in half and thinly slice, add to a frying pan with oil and chicken fat and minced garlic on a low heat and sweat until soft (approx 5 minutes)
  4. Cube mushrooms small and add to frying pan and raise heat
  5. Season with sage, thyme and freshly ground black pepper
  6. Add large swig of sherry and chicken stock
  7. Simmer for 3-4 minutes and then add everything in the frying pan into to bread and Matzah meal mix, then mix thoughrouly

Prepare (35min):

  1. Pour boiling water inside chicken, clean out insides and pluck any large feathers still attached
  2. Pour boiling water on the outside of the chicken so skin tightens against the chicken flesh
  3. Let chicken to rest outside of the fridge for 30 minutes
  4. Roughly chop the onion, carrots and celery
  5. Turn oven to 240 degrees (turn to 200 when you put the chicken in)

Cooking (90min):

  1. Put cubed onion and thyme into chicken cavity (or stuffing if made)
  2. Put vegetables at the bottom of the baking tray and drizzle with oil, add mixed herbs (rosemary, thyme etc), a splash of white wine and 500ml of boiling water
  3. Put chicken on top off vegetables, drizzle chicken with oil and sprinkle salt and pepper on top
  4. Turn oven down too 200 degrees and put in the oven for 1h 15m (needs basting half way through plus maybe some more water if it looks dry)
  5. Bring chicken out (once its internal temp reaches 74 degrees), transfer to chopping board, cover with foil and a tea cloth and rest for 15 minutes