Recipe courtesy of Louise Smail

English Roast Chicken

  • Total: 2 hr 15 min
  • Prep: 45 min
  • Cook: 1 hr 30 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

1 (5 to 6 pound) free-range chicken (including neck and giblets, for gravy)

1 tablespoon butter

1/2 lemon sliced

Stuffing, recipe follows

6 slices streaky smoked bacon

Salt and freshly ground pepper

2 tablespoons sunflower oil

1 medium onion peeled

Gravy:

Chicken neck and giblets

1 bay leaf

1 small onion

1 carrot, cut into pieces

8 peppercorns

2 tablespoons all-purpose flour

Splash white wine, if desired

Roast Potatoes, recipe follows

Serving suggestion: gravy, stuffing and roast potatoes

Stuffing:

1 -ounce butter

1 small onion finely chopped

1 tablespoon fresh sage finely chopped

1 small bunch parsley, leaves finely chopped

2 ounces fresh bread crumbs

1 egg, beaten

1/2 lemon, juiced

Lemon rind, grated

Salt and freshly ground black pepper

Roast Potatoes:

12 potatoes, peeled

Flour, for coating

2 tablespoons sunflower oil, for roasting

Directions

  1. Position an oven rack in the middle of the oven and preheat to 425 degrees F.
  2. To prepare the chicken, lift the skin gently with a knife and insert some small pieces of butter and slices of lemon under the breast.
  3. Make a ball of the stuffing and place in the cavity. Tie the chicken together with a string. Lay 6 pieces of streaky smoked bacon over the chicken. Season with salt and freshly ground pepper. Rub salt and butter into the skin. Heat oil in roasting pan and put the chicken and the onion into it. Cook for 1 hour and 30 minutes. Baste the chicken thoroughly every 20 minutes. After 1 hour and 10 minutes remove the crispy bacon slices and place them on a dish for serving. Return the chicken to the oven for another 20 minutes.
  4. While the Chicken is cooking, start the gravy:
  5. To make stock, combine the giblets with a bay leaf and an onion in a saucepan. Cover with water and bring to a boil. Add carrot and peppercorns. When the chicken is cooked, transfer it to a plate and keep warm. Put the roasting tin on heat and drain off fat with a spoon. Add 2 tablespoons of flour to the juice. Keep stirring. When the juice is brown add the stock. Sieve the gravy to remove any lumps. Add a splash of white wine if desired.

Stuffing:

  1. In a medium saucepan melt the butter and sweat the onions until translucent. Combine the chopped herbs, breadcrumbs, beaten egg, lemon juice and zest in a medium-mixing bowl. Add onions and mix thoroughly.

Roast Potatoes:

  1. Preheat oven to 425 degrees F.
  2. Parboil the potatoes. Coat them in flour. Put in a roasting tin with very hot sunflower oil. Roast for 30 minutes.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …