EDWARD ENTERTAINS
THIS WEEK: WHOLE ROASTED CHICKEN WITH CRANBERRY & SAUSAGE MEAT STUFFING, GLAZED VEGETABLES
Serves 6 RECIPE
* 1 large whole free range chicken
* 4-5 sprigs of thyme * Seasoning
* 1oz/25g butter-melted
Cranberry & Sausage Meat Stuffing:
* 3oz/75g butter
* 1 medium sized onion-diced roughly
* Approx 4-5 sprigs thyme – woody stems removed * 2oz/50g fresh/frozen/dried cranberries
* 2 tablespoons freshly chopped parsley
* 5oz/150g sausage meat * 7oz/200g soft white breadcrumbs.
METHOD
* Melt the butter in a medium sized saucepan and add to that the diced onion together with the thyme leaves and cook over a very low heat for 5-6 minutes until they have softened completely. Mix in the cranberries and freshly chopped parsley and also the soft white breadcrumbs. Season this mixture lightly. Allow to cool down completely and when the mixture is completely cool combine, in a large bowl, with the sausage meat.
* Preheat the oven to 200C/400F/ Gas Mark 6.
* Line the cavity of the chicken with some parchment paper and then stuff the cavity with the cold stuffing and secure the flap with a cocktail stick. Place the chicken onto a roasting tray. Sprinkle a little bit of salt and cracked black pepper over the skin. Add the thyme sprigs to the tray at this stage and brush the entire chicken with the melted butter. * Transfer the chicken to the oven and roast for 25-30 minutes. At this stage reduce the temperature of the oven (170C/325F/Gas Mark 3) and cook for a further hour or until the juices run clear out of the chicken. The flesh (particularly on the leg and thigh) should feel tender indicating the bird to be cooked.
Roast Gravy:
1 tablespoon plain flour 1/2 glass white wine 14floz/400ml chicken stock
* Remove the chicken from the roasting tray and place on a serving platter and allow to rest for at least 10 minutes before carving.
* Place the roasting tray onto the direct heat and sprinkle the flour into the remaining juices on the tray.
* Whisk vigorously and then add in the white wine and chicken stock and whisk until the sauce begins to thicken. The sauce will still be lumpy at this stage but DO NOT PANIC.
*Place a sieve over a medium saucepan and pour the contents of the roasting tray into the saucepan (through the sieve-which will catch any remaining sediment)
* Simmer the sauce for a further 4-5 minutes and then serve over your delicious lemon scented chicken.
Glazed Vegetables:
4 carrots-peeled and cut into chunks 3 parsnips-peeled and cut into chunks 12 shallots-peeled
1oz/25g rapeseed oil
1 tablespoon honey Seasoning
Preheat the oven to 190C/375F/Gas Mark 5
* Place the chunks of carrots & parsnips into a large saucepan of cold water and bring to the boil. Simmer for 8-10 minutes and then strain off the water. Place the blanched carrots & parsnips onto a flat baking tray with the whole shallots and then drizzle with the rapeseed oil and the honey and then season lightly with salt and pepper. Place in the oven and roast for 20 minutes until cooked through.