Equipment
Ingredients
Main Chicken
- 100 g unsalted butter, softened
- 15 g tarragon, chopped
- 1 lemon, zested and sliced
- 3 garlic, crushed
- 1900 g whole chicken
- 5 g salt
- 2 g black pepper
Stuffing Balls
- 30 ml olive oil
- 100 g onion, finely chopped
- 2 garlic, crushed
- 100 g chestnuts, roughly chopped
- 100 g dried apricots, roughly chopped
- 15 g sage, chopped
- 300 g sausage
- 125 g fresh wholemeal breadcrumbs
- 1 egg, beaten
- 75 g fine dried breadcrumbs
Red Wine Gravy
- 6 g plain flour
- 200 ml red wine
- 500 ml chicken stock, hot
- 30 g gravy granules
- 20 g redcurrant jelly
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
In a mixing bowl, combine the softened butter, chopped tarragon, lemon zest, crushed garlic, salt, and pepper.
Carefully lift the chicken skin from the breast and spread the butter mixture underneath, then place lemon slices under the skin.
Place the chicken in a roasting tin and season the interior and exterior with salt and pepper.
Roast the chicken at 200°C (400°F) for 25 minutes.
Reduce the oven temperature to 180°C (350°F) and continue roasting for 70 minutes, basting regularly, until the juices run clear (74°C/165°F internal).
Transfer the chicken to a board to rest, keeping the juices in the roasting tin.
Sauté the chopped onion and garlic in olive oil in a frying pan for 5 minutes until soft.
Stir in the chestnuts, apricots, and sage, then remove from heat and allow to cool.
Mix the cooled onion mixture with the sausage, wholemeal breadcrumbs, and beaten egg.
Divide the mixture into 16 portions, shape into balls, and coat with the fine dried breadcrumbs.
Place the balls on a baking tray and bake at 200°C (400°F) for 30 minutes, turning halfway through.
Place the roasting tin with chicken juices over low heat and whisk in the plain flour.
Pour in the red wine and whisk continuously while the mixture bubbles for 2 minutes.
Add the hot chicken stock and simmer for 8 minutes until the sauce thickens.
Whisk in the gravy granules and redcurrant jelly, then strain the gravy through a sieve.
Carve the chicken and serve with the hot stuffing balls and gravy.
Chef's Notes
- For an extra crispy chicken skin, pat the chicken thoroughly dry with paper towels before applying the butter mixture and seasoning. You can also leave the chicken uncovered in the refrigerator for a few hours to dry out the skin.
- Don't overcrowd the stuffing balls on the baking tray; give them space to allow for even cooking and browning. If they are too close, they will steam rather than bake.
- To ensure a consistently smooth gravy, always whisk the flour into the fat over low heat until it forms a paste (a roux) before gradually adding liquids. This prevents lumps from forming.
- Resting the chicken is crucial. This allows the juices to redistribute throughout the meat, resulting in a more tender and moist final product. Aim for at least 15-20 minutes.
- For a deeper flavor in the gravy, deglaze the roasting tin with a splash of brandy or sherry before adding the red wine.
Storage
Refrigerator: PT3D — Store chicken and stuffing in airtight containers.
Reheating: Reheat in the oven at 175°C (350°F) until the internal temperature reaches 74°C (165°F).
