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Roast Chicken with Sage and Onion Stuffing and Gravy


What you’ll need-

1 Whole Raw Chicken (I used a large 2kg bird)

3 Cups of soft bread crumbs (If this is not available lighty toast fresh bread instead, this is what I did for this recipe)

1 Large Brown Onion finely diced

12 Fresh Sage leaves thinly sliced

1 Large Egg

1/3  of a cup of Butter Melted

Salt and Pepper to taste

a dash of EVOO

Plain Flour and 1 cup of chicken stock or water from boiled vegies.

Where to start-

Preheat your conventional oven to 180°c.

Mix together the breadcrumbs, Onion, Sage, Egg, Butter and EVOO. Add Salt and pepper to taste.

Ensure your chicken is clean and the cavity is clear.

Stuff the chicken right before you are ready to roast. Make sure you tightly pack the stuffing into the chicken.

Place into a roasting tray and rub a small amount of EVOO on the skin and then lightly salt it.

You will cook the chicken for 30 minutes per 500g raw weight and it has reached an internal temperature of no less than 75°c.

Once your chicken is cooked, carefully remove from the pan and store in your oven warmer (or similar).

Put the oven pan on a stove element set to a low/medium heat, once the fat is sizzling, sprinkle a heaped dessertspoon of flour in and mix well. Cook the flour for about a minute making sure to work out any lumps.

Carefully begin to add stock/vegie water a little at a time stirring continuously (this will help to avoid lumpy gravy). Once all the liquid is added, allow the gravy to thicken stirring often.

Serve with your favourite vegetables doused with your delicious home made gravy!



2 Comments Post a comment
  1. Lovely. I can’t wait to try this. Thanks!

    July 5, 2012

Trackbacks & Pingbacks

  1. Stuffed Chicken Thigh « Rhianna's Guide to Ethical Eating

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