Roast chicken with cranberry seasoning

PREP + COOK TIME 2 HOURS 30 MINUTES (+ REFRIGERATION & STANDING) SERVES 6

60g butter

2 large brown onions (400g), chopped finely

4 rindless bacon slices (260g), chopped finely

2 cloves garlic, crushed

⅓ cup (55g) polenta

2½ cups (175g) stale coarse breadcrumbs

1 egg, beaten lightly

½ cup coarsely chopped fresh flat-leaf parsley

¾ cup (100g) dried cranberries ½ cup (80g) chopped roasted almonds 2.3kg whole chicken

40g butter, softened, extra

1 medium brown onion (150g), sliced thinly, extra

3 cups (750ml) salt-reduced chicken stock, approximately

7 thin slices prosciutto (90g)

1kg white-fleshed sweet potato, unpeeled

¼ cup (60ml) extra virgin olive oil ¼ cup (35g) plain flour

½ cup (160g) cranberry sauce

1 Heat the butter in a medium frying pan. Cook onion, bacon and garlic, stirring, over medium heat for 10 minutes or until onion is soft. Add polenta; cook, stirring, for 2 minutes. Transfer to a medium bowl; cool slightly. Add breadcrumbs, egg, parsley, cranberries and almonds; season.

2 Preheat oven to 180°C/160°C fan. Pat chicken dry inside and out with paper towel. Fill chicken cavities loosely with 3 cups of the seasoning. Tie legs together with kitchen string. Pull down and secure neck skin with toothpicks; tuck wings under. Place chicken on an oiled wire rack in a flameproof baking dish. Rub extra softened butter all over chicken; season.

3 Place extra sliced onion and 2 cups (500ml) of the stock in baking dish. Roast chicken for 2 hours or until juices run clear when a skewer is inserted into the thickest part of the thigh.

4 Meanwhile, place prosciutto slices, side by side and slightly overlapping, on a large sheet of plastic wrap to form a 26cm x 30cm rectangle. Place the remaining seasoning in the centre of prosciutto lengthways; press mixture together lightly into a log shape. Bring bottom edge of the long side of prosciutto over seasoning, then, using the plastic wrap as a guide, roll up firmly. Refrigerate until required.

5 Cut washed sweet potato crossways into 3cm-thick slices. Place in a bowl with oil; toss to coat. Place sweet potato, in a single layer, on a large oven tray lined with baking paper; place seasoning roll at one end. Roast with chicken for 30 minutes. Turn potato; cook for a further 10 minutes. Remove seasoning roll. Cook potato for a further 20 minutes or until browned and cooked through.

6 Place chicken and seasoning roll on a plate; cover loosely with foil. Stand for 20 minutes before carving. Meanwhile, pour juices from baking dish into a jug, leaving onion in dish; stand for a few minutes or until the fat has risen to the surface. Return 2 tablespoons of the fat to dish; discard remaining fat. Top up pan juices in jug with remaining 1 cup (250ml) of stock to make 2 cups (500ml). Place the baking dish over medium-high heat. Add flour; cook, stirring, until flour mixture is well browned. Gradually add stock mixture. Cook, stirring, until mixture boils and thickens. Stir in 1 tablespoon of the cranberry sauce. Add a little extra stock, if needed. Season to taste.

7 Serve chicken with gravy, seasoning roll, sweet potato and the remaining cranberry sauce.