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| | Old-Fashioned Roast Chicken with Ballymaloe Cranberry Sauce | |  |
What you need:
Free-range roasting chicken with neck and giblets
1/2 carrot, sliced
1/2 onion, sliced
Bouquet Garni
2 tbsp. olive oil
1/2 tbsp. butter
salt and pepper
Ballymaloe Cranberry Sauce
Fresh Herb Stuffing:
3 tbsp. butter
3/4 cup chopped onion
1 1/2 cups of soft bread crumbs
2 tbsp. chopped herbs (parsley, thyme, chives, marjoram, savoury)
salt and pepper
What to do:
First make a chicken stock by covering the neck, giblets, vegetables and herbs with cold water. Bring to the boil and simmer while the chicken is being prepared and cooked. Next make the herb stuffing. Sweat onions gently in the butter. When beginning to soften, stir in the crumbs, herbs and a little salt and pepper to taste. Wash and dry cavity of the bird, then season and fill with stuffing. Season the breast and smear with a little butter. Roast in a good quality oil in a medium oven for 90 minutes or until the juices run clear.
Tip:
Prick in the thickest part between thigh and body to check juices.
To make gravy:
Spoon off surplus fat from the roasting pan. De-glaze pan juices with chicken stock stirring and scraping well to dissolve meaty deposits. Boil up well and serve in a hot gravy boat.
Serve with Ballymaloe Cranberry Sauce.
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