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Ingredients

• 1 large, free-range chicken, about 2kg (giblets removed)
• 1 lemon, cut into quarters
• Stuffing:
• 25g butter
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 100g fresh white breadcrumbs
• 2 tbsp chopped fresh herbs (such as thyme, sage, parsley or tarragon) or
• 2 tsp dried mixed herbs
• 1 egg, beaten
• salt and freshly ground black pepper
• Gravy:
• 2 tbsp plain flour
• 300ml giblet stock (or vegetable cooking water)
• 150ml dry white wine or apple juice
• To garnish:
• sprigs of fresh herbs
• 1 lemon, cut into wedges

Description

When It Comes To A Sunday Lunch Or Special Dinner, You Can't Beat Roast Chicken. This Version, With Its Fragrant Fresh Herb Stuffing, Is Simply The Best.

All Recipes UK