by Ed Halmagyi


6 slices sourdough bread, crusts removed
1 bunch sage, chopped
3 Tbsp unsalted butter
1 red onion, diced finely
1 clove garlic, minced
salt and pepper
size 18 chicken
1 Tbsp vegetable oil
½ bunch parsley stalks
2 sticks celery, sliced finely
500g chat potatoes, halved
12 eschalots, peeled
2 cups chicken stock

1 Preheat oven to 210°C. Combine the bread and sage in a food processor and pulse until crumbs form. Add 1 Tbsp butter, the onion and garlic and pulse briefly. Season with salt and pepper.
2 Wipe out the chicken cavity with kitchen paper and fill with stuffing. Pull back the skin from the chicken breast and place a tablespoon of butter on each side. Truss the chicken with kitchen string, rub with vegetable oil and season with salt and pepper.
3 Arrange the parsley and celery in the bottom of a roasting pan and place the chicken on top. Scatter the potatoes and eschalots around. Bake for 25 minutes, then turn the oven down to 180°C.
4 Baste the chicken and vegetables with one third of the stock and bake for 20 minutes, until the stock has evaporated. Re-baste and bake again for another 20 minutes. Repeat the basting one final time. The chicken is cooked when juices run clear if pierced at the hip. Carve the chicken and serve with the potatoes and eschalots.

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