FRENCH ONION STUFFED CHICKEN
50g butter, softened 1 tbsp thyme leaves, plus sprigs to serve 2 garlic cloves, crushed 1.8kg whole chicken, patted dry 1 large onion, thickly sliced 1kg kipfler potatoes, rinsed, halved 1 cup chicken stock ¼ cup extra-virgin olive oil ½ cup white grape juice Steamed baby carrots, green beans, Parmesan crisps, to serve FRENCH ONION STUFFING 25g butter 2 large onions, thinly sliced 1 tbsp thyme leaves ½ cup white grape juice 1½ cups fresh breadcrumbs
1. Preheat oven to moderate, 180°C. 2. In a bowl, combine butter, thyme and garlic. Season. Separate chicken skin from breast. Push butter under skin. Rub oil all over chicken. Season. 3. FRENCH ONION STUFFING In a frying pan, melt butter on medium. Sauté onion and thyme 4-5 mins. Stir in white grape juice. Simmer, uncovered, 2-3 mins until juice has almost evaporated. Cool. Stir in breadcrumbs. Season. Press stuffing into chicken cavity. Secure legs with kitchen string. 4. Add onion to a roasting pan. Place a small rack over onion. Place chicken on rack. Scatter potatoes around. Pour in stock. Drizzle with oil. 5. Bake, covered with foil, 45 mins. Uncover, bake 30 mins until juices run clear. Remove chicken and set aside, loosely covered. Increase heat to 220°C. Add white grape juice to pan juices. Bake 12-15 mins to crisp potatoes. 6. Carve chicken, scatter with extra thyme and accompany with stuffing, potatoes, veggies and parmesan crisps (see tip).