Rhubarb & orange
1.5kg whole chicken
450g rhubarb, chopped juice of 1 orange
2 garlic cloves, peeled and chopped 50g butter, softened
2 thyme sprigs, plus extra to garnish
2 tbsp cornflour sea salt and black pepper large, deep oven dish kitchen string eco tin foil
Preheat the oven to 180°C/160°C fan/gas mark 4 and place the chicken in the oven dish. Place the rhubarb, orange juice, garlic and half the butter in a large saucepan. Simmer for 8-10 mins until the rhubarb is soft.
Break up the bread into pieces and place them in a food processor. Blend the bread until large breadcrumbs form. Transfer the breadcrumbs to the saucepan, along with the leaves from the thyme sprigs. Stir until completely combined, then season with sea salt and black pepper.
Lift up the skin on the chicken breasts and stuff it with one third of the rhubarb mixture. Fill the cavity of the chicken with the remaining mixture and tie the legs together with kitchen string. Rub the remaining butter over the skin of the chicken. Cover the chicken and dish with eco tin foil, then roast for 30 mins. Remove the foil and cook for 50-55 mins until the chicken is golden, and its juices run clear when a metal skewer is inserted. Transfer the chicken to a serving plate, garnish with thyme sprigs, and allow it to rest for 5 mins before carving.
Place the oven dish, containing the cooking juices, on the hob and mix in the cornflour. Heat on medium for 1 min, then stir in 250ml of boiling water.
Bring to the boil, then simmer for 2 mins until thick. Serve the chicken with the gravy.