Edward Hayden’s Whole Roasted Chicken with Cranberry and Sausage Meat Stuffing, Glazed Vegetables

Paired with: Black Tower Silvaner Pinot Grigio

Serves 6

You will need

1 large whole free-range chicken

4-5 sprigs of thyme

Seasoning

25g butter-melted

For the cranberry and sausage meat stuffing

75g butter

1 medium sized onion-diced roughly

4-5 sprigs thyme, approx. with the woody stems removed

50g fresh/frozen/dried cranberries

2 tablespoons freshly chopped parsley

150g sausage meat

200g soft white breadcrumbs

For the roast gravy

1 tablespoon plain flour

½ glass white wine

400ml chicken stock

For the glazed vegetables

4 carrots-peeled and cut into chunks

3 parsnips-peeled and cut into chunks

12 shallots-peeled

25g rapeseed oil

1 tablespoon honey

Seasoning

Method

1. Preheat the oven to 200°C/400°F/Gas Mark 6.

2. Line the cavity of the chicken with some parchment paper and then stuff the cavity with the cold stuffing and secure the flap with a cocktail stick. Place the chicken onto a roasting tray.

3. Sprinkle a little bit of salt and cracked black pepper over the skin. Add the thyme sprigs to the tray at this stage and brush the entire chicken with the melted butter.

4. Transfer the chicken to the oven and roast for 25-30 minutes. At this stage reduce the temperature of the oven (170°C/325°F/Gas Mark 3) and cook for a further hour or until the juices run clear out of the chicken. The flesh (particularly on the leg and thigh) should feel tender indicating the bird to be cooked.

Cranberry and sausage meat stuffing method

Melt the butter in a medium sized saucepan and add to that the diced onion together with the thyme leaves and cook over a very low heat for 5-6 minutes until they have softened completely. Mix in the cranberries and freshly chopped parsley and also the soft white breadcrumbs. Season this mixture lightly. Allow to cool down completely and when the mixture is completely cool combine, in a large bowl, with the sausage meat.

Roast gravy method

Remove the chicken from the roasting tray and place on a serving platter and allow to rest for at least 10 minutes before carving. Place the roasting tray onto the direct heat and sprinkle the flour into the remaining juices on the tray. Whisk vigorously and then add in the white wine and chicken stock and whisk until the sauce begins to thicken. The sauce will still be lumpy at this stage but don’t panic! Place a sieve over a medium saucepan and pour the contents of the roasting tray into the saucepan (through the sieve-which will catch any remaining sediment) Simmer the sauce for a further 4-5 minutes and then serve over your delicious lemon scented chicken.

Glazed vegetables method

Preheat the oven to 190C/375F/Gas Mark 5. Place the chunks of carrots & parsnips into a large saucepan of cold water and bring to the boil. Simmer for 8-10 minutes and then strain off the water. Place the blanched carrots and parsnips onto a flat baking tray with the whole shallots and then drizzle with the rapeseed oil and the honey and then season lightly with salt and pepper. Place in the oven and roast for 20 minutes until cooked through.

Paired with: Black Tower Silvaner Pinot Grigio

Tasting notes: A combination of selected grapes from prime wine-growing areas and careful vinification ensure Black Tower wines are always enjoyable. Black Tower Silvaner Pinot Grigio boasts a combination of flavours including, herbs, nuts and pears. It’s the perfect accompaniment to fish and white meat dishes and even salads.

For more information see: https://www.black-tower.co.uk/

MAKE: Edward Hayden’s Whole Roasted Chicken