A simple alternative to turkey
Christmas lunch is an important gathering for our family. We don’t fuss much over gifts but we do make an effort with a shared meal. Although it can be rather hectic and loud with a crowd, it is a day that I treasure. Especially now as I can bring my own children, the fourth generation, to the family Christmas table.
My nana, as the matriarch and oldest, still helps plan the menu, although these days she is no longer able or required to contribute food. She was never one to fuss over a turkey. Instead, it has been roast chicken on the Christmas table for as long as I can remember, with minted new potatoes and green beans, preferably freshly dug and picked from the garden.
Tender roast chicken with herb and lemon stuffing
The key for tender flesh and crispy skin is to pre-salt the entire chicken the night before, and chill overnight, then let the chicken skin dry out at room temperature an hour before cooking. See recipe for more directions.
For a family crowd, roast two chickens for the Christmas table by doubling the quantities below.
Preparation time: 30 minutes, plus overnight pre-salting Cooking time: 1 hour, 30 minutes Serves 4 as a main, or more as a combined meal
■ 1 size 16 chicken (about 1.8kg)
■ 2 teaspoons salt
■ 1 lemon, cut into 1cm slices
■ 2 red onions, cut into thick wedges
■ 1 brown onion, cut into thick wedges
■ 6 carrots, halved
■ 1 tablespoon olive oil
■ 30g melted butter
■ Fresh thyme sprigs
Herb and lemon stuffing
■ 50g butter
■ 1 small onion, finely chopped
■ 3 slices wholemeal bread or 1 1 ⁄ cups breadcrumbs 2 (can use gluten-free)
■ A large handful of fresh herbs (I used parsley, thyme and fennel greens) finely chopped
■ Zest of 1 lemon
■ 1 egg
■ Salt and pepper to season
The night before the chicken is to be cooked, remove it from the packaging and place in a deep bowl. Sprinkle the salt generously and evenly over the surface of the chicken and inside the cavity. Cover and refrigerate overnight.
An hour before cooking, remove the chicken from the fridge, drain any liquid, and place on a plate for the skin to dry out.
Cover the chicken with a mesh food cover or a tent made from a clean tea towel, using wooden spoons to hold the towel away from the chicken. Preheat the oven to 200 degrees Celsius.
To make the stuffing, melt the butter in a small saucepan and add the onion and cook for five minutes until the onion is translucent. Lightly toast the bread then blend in a food processor to make breadcrumbs. Tip the crumbs into a mixing bowl, add the butter and onions and remaining ingredients. Mix well.
Firmly press the stuffing into the cavity of the chicken. Use kitchen twine to tie the legs and secure wings into the sides. For directions, search ‘‘how to truss a chicken’’ online.
Arrange the sliced lemon, onions and carrots on a lined baking tray to make a bed for the chicken. Drizzle with olive oil and season well. Lay the chicken on top, brush generously with half of the melted butter, and nestle the thyme sprigs under the legs.
Place in the oven and roast for 40 minutes, then brush the chicken with the remaining melted butter and roast for a further 40 minutes until golden. Check the chicken is done by inserting a skewer into the thickest part of the thigh. If the juices run clear, it is ready. Otherwise return it to the oven for a further 10 minutes.
Transfer the chicken to a serving plate and rest for 15 minutes before cutting or the juices will run out. Scoop the vegetables into a dish and keep warm until ready to serve with minted potatoes, green beans and your Christmas table favourites.