MUM’S ROAST CHICKEN WITH LEMON AND HERB STUFFING AND GRAVY

Mum has always made this stuffing for a roast chicken – not that she ever used a recipe. The hint of lemon zest with all the fresh herbs makes for the most comforting and delicious meal there is. I recommend brining the chicken beforehand as it adds so much tenderness and flavour to the meat (see Brining the Bird, below).

SERVES 4-6 1 x 1.5kg-2.25kg (3¼ lb-5lb) chicken 15g (½ oz) butter, softened sea salt and freshly ground black pepper

FOR THE STUFFING 25g (1oz) butter 1 tbsp extra virgin olive oil 1 onion, chopped 1 First, make the stuffing. Melt the butter in a saucepan with the olive oil over a medium-low heat, then add the onion and garlic. Cover with a butter wrapper or a piece of baking parchment and then a lid, and cook over a low heat for 8-10 minutes until the onions are soft but not browned. 2 Take the onions off the heat, then stir in the herbs, lemon zest and breadcrumbs, season with salt and pepper and leave to cool. 3 Preheat the oven to 180C (350F/gas 4). Spoon the cooled stuffing into the chicken cavity and place the bird in a roasting tin. Smear the butter over the skin and sprinkle with salt and pepper. Roast in the oven for 1½-1¾ hours (allowing 20 minutes per 450g/1lb), basting occasionally, until cooked through. If the skin begins to look quite dark during cooking, cover the chicken with some foil or baking parchment. 4 To check whether the chicken is fully

1 garlic clove, finely chopped 3 tbsp mixed chopped parsley, chives, thyme, rosemary and sage finely grated zest of 1 lemon 100g (3½ oz) white breadcrumbs

FOR THE GRAVY 2 tbsp plain flour (optional) 600ml (1 pint) chicken stock cooked, stick a skewer in the thigh with a spoon placed underneath to catch the juices – they should run clear. Also, the legs should feel quite loose on the bird. When cooked, transfer the chicken to a serving plate and leave to rest in the oven at the lowest temperature, if possible, while you make the gravy. 5 To make the gravy, pour or spoon off the remainder of the fat and save. Place the roasting tin on the hob, scatter the flour (if using) over the top and whisk in well; this will help to slightly thicken the gravy. Add the chicken stock to the roasting tin and bring to the boil, whisking all the time to dissolve the caramelised meaty bits that are stuck to the tray (these are full of flavour). If the flavour of the gravy is weak, boil it for a few minutes to concentrate it. Strain, then serve in a hot gravy boat or jug. SERVING IDEA I like to serve this with the Balsamic Roast Beetroot with Thyme, Buttered Leeks and Granny’s Roast Potatoes from the book.