Roast Chicken


Ingredients (for 4ppl):

Main Ingredients:

  • Corn fed Chicken
  • Gravy
  • 2 onions
  • 2 carrots
  • 2 sticks of celery
  • 1 clove of garlic
  • Thyme

Stuffing (optional):

  • 1/2 onion
  • 1 clove of garlic
  • Handful pack of mushrooms
  • A medium swig of dry sherry
  • Dried sage
  • Dried thyme
  • 1.5 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 & 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. Turn oven to 240 degrees (turn to 200 when you put the chicken in)

Cooking (90min):

  1. Roughly chop the onion, carrots and celery and put at the bottom of the baking tray and drizzle with oil and mixed herbs and a splash of white wine (rosemary, thyme etc)
  2. Drizzle chicken with oil and sprinkle salt and pepper on top
  3. Put cubed onion and thyme into chicken (or stuffing), on the baking tray on the veggies and in the oven for 1h 15m (needs basting half way through plus maybe some more water if it looks dry)
  4. 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