Roast Chicken with Wine Gravy
There’s nothing like a roast chicken for a special dinner or a holiday meal. This one has a rich wine gravy and breadcrumb stuffing. Ingredients • butter, for greasing • 1 large, free-range chicken, about 2 kg • 1 lemon, quartered • 2 teaspoons olive oil Stuffing • 25g butter • 1 tablespoon olive oil • 1 onion, finely chopped • 2 celery stalks, finely chopped • 1 1/4 cups fresh white breadcrumbs • 1 1/2 tablespoons chopped fresh mixed herbs (such as thyme, sage, parsley and tarragon) or 2 teaspoons dried mixed herbs • 1 egg, beaten • salt and freshly ground black pepper Gravy • 1 1/2 tablespoons plain flour, mixed with 3 tablespoons water • 300ml giblet stock or 150ml chicken stock mixed with with 150ml water • 150ml dry white wine or apple juice • To serve • wedges of lemon Directions Preheat the oven to 220 degrees C. Lightly grease a small ovenproof dish with butter. To make the stuffing, gently heat the butter and oil in a large frying pan over a moderate heat and cook the onion and celery for 10 minutes until soft. Remove from the heat and tip into a bowl. Stir in the breadcrumbs, herbs, beaten egg and salt and pepper, and mix well to bind the mixture together. Allow the stuffing to cool completely. If they are present, remove the giblets and neck from the chicken, reserving the giblets to make a giblet stock, if you like. Rinse the chicken inside and out, then pat dry with paper towels.