Simple Stuffed Roast Chicken 


Simple Stuffed Roast Chicken Blog


🍽 Serves:
4

🕑 Cooking Time:
1hr 30mins

Prep Time:
30mins

📃Course:
Main

The Ingredients List

  • 1 whole Chicken (~2kg)
  • Sea Salt and Pepper
  • Butter
  • 1 Egg
  • A whole Garlic bulb
  • 1 Onion
  • ½ cup Celery
  • 2 Carrots
  • ½ cup crumbed Walnuts
  • 3 slices of White bread
  • 1 Lemon
  • Chicken stock
  • ½ cup Milk
  • White wine (Sauvignon Blanc)
  • ¼ cup Thickened Cream
  • 1 cup Button Mushrooms
  • 1½ tablespoons Plain Flour

The Ingredients List – Breakdown

  • 1 whole Chicken (~2kg)

Chicken rub

  • Generous amount of Sea Salt and Pepper
  • 3 tablespoons Butter (2 tablespoons melted and 1 tablespoon cold and divided into small pieces)
  • ¼ of a whole garlic bulb (minced)

Chicken stuffing

  • ¼ cup Butter
  • ¼ of a whole Garlic bulb (minced)
  • ½ cup Onion
  • ½ cup Celery
  • ½ cup crumbed Walnuts toasted
  • 3 slices of White bread (cut to 1 inch cube size)
  • Sea Salt and Pepper (to your own tasting)
  • Zest of 1 Lemon
  • 3 tablespoons Herbs (Parsley, sage, thyme – 1 tablespoon each herb}
  • ½ cup Milk
  • 1 extra-large sized Egg (beaten)

Base of Tray

  • ¼ cup Butter 
  • ¼ of a whole Garlic bulb – minced
  • 2 Carrots (halved)
  • Remains of Onion
  • ½ of a whole Garlic bulb
  • 1 Lemon (½ cut in slices and ½ for lemon juice to squeeze over chicken before roasting)
  • ½ cup Chicken stock
  • ¼ cup White wine

You may add more vegetables to your liking. We tend to add some potatoes or spuds, more carrots, shallots, red capsicums, zucchini and mushrooms.

Gravy (Optional)

  • Pepper to your own liking
  • 1 cup Button Mushrooms (finely diced)
  • ¼ cup White wine
  • ¼ cup Thickened Cream
  • 1½ tablespoons Plain Flour
  • 1½ cup Chicken stock
  • ½ cup Juices from roast

The Method

  1. Wash chicken and pat dry.
  2. Season chicken generously with salt and pepper, including inside the cavity. Insert small pieces of cut up cold butter under chicken skin. Leave in fridge overnight if possible. Take chicken out to bring to room temperature 1 hour before roasting.
  3. Prepare stuffing (See The Stuffing) shortly before roasting chicken
  4. Preheat oven (Fan-forced) to 200°C
  5. Mix melted butter and minced garlic and rub on chicken.
  6. Place stuffing into chicken cavity. Seal cavity with skewers or toothpick to prevent stuffing from coming out as it expands with chicken. Tie the legs with cooking twine and tuck chicken wings in to keep them from burning.
  7. Place carrots, remaining onion parts, lemon slices and any additional vegetables on oven tray, and then place stuffed chicken on top of them, breast side up. Squeeze lemon juice over chicken. Pour chicken stock and white wine over chicken and onto tray.
  8. Place entire tray in oven.  Heat at 200°C for 15 mins and lower temperature to 190°C. Baste every 20-30 minutes. Oven for 1hr 20 mins to 1hr 40 mins depending on size of chicken and the additional vegetables. If chicken browns too much, you may place a foil over and remove it nearing the end when it’s about 10-15 min away from finishing.  Chicken should be cooked to internal temperature of 74°C (place thermometer between thigh and breast as shown in picture).
  9. Rest chicken for 10-15 mins uncovered. While resting, the internal temperature of the chicken will rise another 2°C. You may prepare gravy during resting time.
  10. Serve chicken with vegetables and gravy.

The Stuffing

  1. Dice celery and onion.
  2. Lightly toast bread cubes for 5 minutes in oven at 150°C and crumbed walnuts for 5-10 minutes under same temperature
  3. Melt butter on saucepan on low-medium heat, add minced garlic, when garlic is browned, add onions, followed by celery. When onion and celery become more translucent, add toasted walnuts and shortly after, toasted bread cubes, herbs and lemon zest. Season with salt and pepper.
  4. Pour in milk. Fold mixture till bread has soaked most of milk. Remove from heat and let it cool for about 5 minutes.
  5. Add beaten egg. Fold it into mixture so that it becomes moist.

The Gravy

  1. Sauté mushrooms on saucepan on low-medium heat with juices from roast tray and season with pepper.
  2. Add white wine and chicken stock, let it reduce and add thickened cream, followed by plain flour. For it to be thicker, continue reducing on low heat.
  3. Sieve the gravy mixture into a gravy sauce jar and serve with chicken.