ROAST CHICKEN

Serves 4–6

         FOR THE STUFFING

         1½ cups fresh breadcrumbs

         1 small onion, diced

         1 egg, lightly whisked

         ¼ teaspoon salt

         juice of ½ lemon

         1 tablespoon chopped herbs (such as rosemary, thyme, sage, parsley or a combination)

         FOR THE CHICKEN

         1.5kg whole chicken

         2 tablespoons olive oil

         30g butter

         ½ teaspoon salt

         FOR THE GRAVY

         350ml chicken stock

         2 teaspoons soy sauce

         3 teaspoons tomato sauce (ketchup)

         2 teaspoons sweet chilli sauce

         2 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water

Preheat the oven to 170ºC. To make the stuffing, combine all the ingredients, then spoon into the cavity of the chicken.

Place the oil in a roasting dish and roll the chicken to coat, leaving it breast side up.

Cut the butter into 2 flat pieces. Carefully ease the skin from the flesh of the breast meat and insert the pats of butter in between the skin and meat. Sprinkle the salt over the skin.

Bake for 90 minutes or until the chicken is cooked through (you can add some vegetables to the dish in the last 45 minutes if desired, turning once during cooking). Remove the chicken and any vegetables from the dish and keep warm.

To make the gravy, pour off the excess fat from the pan and then add all the gravy ingredients. Place over medium heat and bring to the boil, stirring with a whisk. Simmer until the gravy reaches the desired consistency. Strain if a smoother gravy is preferred.

Serve portions of chicken with the gravy, roasted vegetables and steamed greens.