Old fashioned home roast chicken with Ballymaloe Cranberry Sauce
• 1 chicken, preferably Irish and free range
• Some sunflower oil
• Potatoes, washed and peeled
• 30-60g (2—4oz) butter
• 2 cups breadcrumbs
• 1 bunch spring onions, finely sliced
• 1 large onion, finely chopped
• 1/2 cup parsley, chopped
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 pint cold water
• 1 wing of chicken
Some or all of the following:
• Carrot, parsnip, turnip, onion, parsley and thyme
• 1 dtsp flour
• Knob of butter
• Pinch of salt and pepper
• Serve with Ballymaloe Cranberry Sauce
Preheat the oven to 200ºC/400ºC. To prepare the chicken, hold it under a running tap to clean out the cavity. Remove one the chicken’s wings and set it aside for the stock. Smear the breast with a light coat of butter and season well. For the stuffing, melt the butter in a pan add the onion and white of the spring onions, sweat until soft. Stir in the bread crumbs, parsley, salt, pepper and green part of the spring onions. The stuffing should be moist, add in extra butter if necessary. Stuff the cavity of the chicken so that it is no more than three quarters full.
Place the chicken on an oiled roasting tin, and put in the oven. The chicken will take about 1 1/2 hours to cook. After 30 minutes, add the peeled potatoes to the roasting tin, coat them in the chicken juices and turn after 30 minutes so that they go nice and crispy all over.
For gravy, start by making the chicken stock. Put the water, chicken wing, vegetables and herbs in a saucepan and bring to the boil, cover and simmer gently until required. When the chicken and potatoes are cooked, remove them from the roasting tin and allow to rest on a serving dish in a warm oven. Tip the juices to a corner of the roasting tin and spoon off the fat. Place the roasting tin on a low heat and whisk in the butter and flour, allow to bubble for a minute or so, whisking all the time. Add about 1/2 pint of the stock and bring to the boil for a few minutes, use the whisk to get all the caramelised chicken juices from the sides of the tray, taste and season if necessary. Serve slices of chicken with gravy, roast potatoes, vegetables and Ballymaloe Cranberry Sauce.
This recipe will also work for turkey, just double the quantities of stuffing and gravy and extend the cooking time.