Pot Roast Chicken with Herby Stuffing 

The great thing about pot roasting is that the meat stays really moist, you get heaps of juices for gravy and it keeps your oven clean! When I’m pot roasting I lay a bed of vegetables in the bottom of the pot. I use up the old scraggy ones from the bottom of the vege bin (because they are there just to add flavour) such as carrots, celery, onion, spring onion, (scallion), woody herbs.

I then cover the vegetables with water and then lay the chicken on top. I often flavour the chicken by popping a stabbed lemon, thyme and garlic cloves in the cavity. I rub the chicken with butter, not oil for pot roasting as and drips will help enrich the gravy later.

Pop it in to a hot oven (200°) with the lid off for 20 minutes. Then pop the lid on and turn the heat down to 170° and cook for a further 70 minutes.

Stuffing is so easy to make and it’s a great way to use up the bread crusts that everyone leaves discarded and rejected in the bread bin. I whip the crusts out before they go too stale and shove them into a ziplock bag in the freezer. Then when I need to make breadcrumbs I take them out, defrost them and whizz them up in the magimix.

Ingredients: 

  • 5 bread crusts or 100g of panko breadcrumbs
  • 1 onion
  • Fresh or dried herbs (use less if using dried herbs, rosemary, parsley, sage)
  • Salt and pepper
  • 1 egg yolk or 1/4 cup of water
  • 1 tablespoon of melted butter
  • 1 teaspoon of oil

Whizz up the bread into fine breadcrumbs. Pour into a large bowl. Peel the onion and whizz it until finely chopped. Add to the breadcrumbs. Add the egg yolk, salt & pepper, a tablespoon of chopped fresh herbs or a dessert spoon of dried mixed herbs. Combine and press into a small oven proof serving dish. An alternative and really yummy stuffing ingredient is grated mushroom. For this quantity of stuffing I would use 5 medium sized white mushrooms, wiped and grated.

 
Set aside and cook for the last 15 minutes of the chicken cooking time.

Back to the chook – after 70 minutes turn the heat back up to 200° and take the lid off to get the chicken golden brown. At this stage I pop my part cooked potatoes into the hot oven, on a separate tray in goose or duck fat to cook. After 20 minutes, take the chicken out and lift out of the pot with a large fork, allowing all rage juices drip back into the pot.

Cover the chicken with foil and put the pot on the hob. Carefully remove all the vegetables, using a slotted spoon so you don’t lose any of the juice. Discard the vegetables and when the liquid is simmering add a tablespoon of plain flour. Using a metal whisk mix the flour in. You will now have a thick bland paste, add a litre of chicken stock, salt and pepper to taste and a splash of Worcestershire sauce for colour.

 

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