Recipe for Roast Chicken, made in a traditional French style, with bacon, sage and chicken liver stuffing

large 1,7kg free range farm chicken
3 tbs salted butter, at room temperature
¾ cup shallots, diced as finely as possible
half a packet (125g) good quality bacon, finely diced
2 heaped tbs salted butter
1 tub (250g) free-range chicken livers, roughly chopped
2 cups fresh breadcrumbs (Dry crumbs are not suitable! To make your own, simply remove crusts from 4 slices of white bread and blitz in your food processor.)
large handful flatleaf parsley, leaves only, finely chopped
5 sage leaves, finely chopped
2 onions, quartered (or leeks)
4 carrots, cut into large batons
¾ cup water
1 Woolworths Chicken-flavour Liquid Stock Concentrate Stick
½ cup cream
sea salt (I use Maldon)
black pepper

How to
Preheat oven to 210 degrees Celsius. Rub the chicken with the three tbs room-temperature butter and season with sea salt and freshly ground black pepper. Set chicken aside. Melt two heaped tbs butter and gently fry the shallots and bacon until golden brown. Add the chicken livers and fry for a further two minutes. Remove from heat and add the breadcrumbs and herbs. Give it a generous pinch of salt and six grinds of black pepper too and stir to combine.

Stuff the chicken cavity with this mixture. Use cotton twine to tie together the chicken legs so they help to keep the stuffing inside during roasting. Put onions or leeks and carrot in the bottom of a roasting dish and pour over water.

Place chicken on top of vegetables and roast until golden and cooked through – 65-75 minutes. (How long it needs to roast depends on the size, so check after 60 minutes by stabbing the thigh, if the juice runs clear, it is done.)

Remove chicken from the roasting tray and set aside to rest. Place roaster on top of the stove (if it is safe for cooker tops, otherwise transfer contents to a saucepan). Add a bit more water if need be, you want a generous three-quarter cup of liquid in the roaster.

Add the chicken stock sachet, stir and bring to the boil. Remove veggies, add cream and heat through, then taste to see if it needs extra salt and pepper.


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Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.