Roast Chicken with Ballymaloe Cranberry Sauce
- Cooking Time: 2 hours
- Serves: 4 / 6
- Allergens: dairy, wheat
There are few meals more comforting than old-fashioned home-roast chicken stuffing and roast potatoes. This recipe shows you how to make good stock for homemade gravy and the finished result will sit perfectly on the plate alongside Ballymaloe Cranberry Sauce, which is made using whole berries and 100% natural ingredients.
- 1 free-range chicken
- Sunflower oil
- Potatoes (washed and peeled)
- For the stuffing:
- 30-60g butter
- 2 cups breadcrumbs
- 1 bunch spring onions (finely sliced)
- 1 large onion (finely chopped)
- 1/2 cup parsley (chopped) or a mix: thyme, sage and rosemary.
- 1/4 tsp salt
- 1/4 tsp pepper
- For the gravy:
- 1 Pint chicken stock (cold water, chicken bones, carrots, onions, peppercorns, thyme, parsley)
- Pinch of salt and pepper
- Serve with:
- Ballymaloe Cranberry Sauce
- Preheat the oven to 200ºC.
- If your chicken has the three joints attached at the wing, remove the TIP of the wing (there is no meat on this part so it is of better value in the stock pot) and pop it into 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 the white of the spring onions, and sweat until soft. Stir in the breadcrumbs, parsley, salt & pepper and the green part of the spring onions
- The stuffing should be moist; you can add in extra butter if necessary. Your stuffing should be fully cooled before stuffing the chicken.
- Stuff the cavity of the chicken with the cooled stuffing, so that it is no more than three quarters full. The gap allows for the heat to circulate more evenly.
- Place the chicken on a roasting tin and put in the preheated oven. The chicken will take about one and a half 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 become crispy all over.
- For the gravy, start by making the chicken stock. Put the water, chicken wing tips, vegetables and herbs in a saucepan and bring to the boil, then cover and simmer gently (2hours).
- When the chicken and potatoes are cooked, remove from the roasting tin and allow to rest on a serving dish in a warm oven. (Chicken is cooked when the juices run clear).
- Tip the juices to a corner of the roasting tin and spoon off the fat. Place the roasting tin on the hob on a low heat and whisk in the butter and flour and allow to bubble for a minute or so, whisking all the time.
- Add about half a 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, add roux if you like and ensure to whisk in and boil, taste and season if necessary, strain and degrease.
- Serve slices of chicken with gravy, roast potatoes, vegetables and Ballymaloe Cranberry Sauce.