Slow roast chicken with fried bread stuffing

Chicken is often rubbed with olive oil or garlic before roasting, but in this recipe it's rubbed with dark soy sauce. With the long and slow cooking time, this brings a delicious salted caramel element to the roast, contrasting with the sweet chicken meat and aromatic herb stuffing.

• serves

  4

• prep

  15 minutes

• cook

  2:45 hours

• difficulty

  Easy

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Ingredients

• 1.7 kg free range chicken
• 1 tsp dark soy sauce
• salt and pepper, to season

Stuffing

• 100 g butter
• 1 onion, finely diced
• 2 garlic cloves, roughly chopped
• 4 slices brown bread, finely diced
• 2 tbsp chopped mixed herbs such as parsley, sage, rosemary and thyme (or 1 tsp mixed dried herbs)
• 500 ml (2 cups) chicken stock
• 1 carrot, roughly chopped
• 1 stick celery, roughly chopped
• 1 onion, roughly chopped
• 2 tbsp plain flour
• 60 ml (¼ cup) white wine

Instructions

1. For the stuffing, heat a large frying pan over medium heat and add the butter, onion and garlic. Fry for about 3 minutes or until the garlic starts to brown. Add the bread and stir until the bread is golden. Stir through the herbs, season very well with salt and pepper and add about 60 ml (¼ cup) water or chicken stock to moisten the stuffing into a mass. Remove from the pan and allow to cool to room temperature,
2. Preheat a fan -forced oven to 120˚C. Place the chicken on a wire rack and pour a kettle of boiling water over it to tighten the skin. This part is optional. Rub the skin of the chicken all over with dark soy sauce and season with salt and pepper.
3. Place the carrot, celery and onion in a flameproof roasting pan and add 250 ml (1 cup) water. Place the chicken on top of the vegetables, fill the cavity with the stuffing and roast for 2 ½ hours. You can blast the chicken under the grill for about 10 minutes if the skin isn't browned enough for your liking.
4. Remove the chicken form the pan and rest in a warm place. Place the pan over medium heat. Add the flour and stir until it starts to brown in the pan juices. Add the wine and scrape the bottom of the pan to remove any browned bits. Add the stock a little at a time until the gravy is the consistency you like. Strain the gravy, check the seasoning, then serve with the chicken.

Note

• To make a glaze to finish the chicken, place 100 g butter and honey to taste in a small saucepan over low heat until the butter is melted. Brush over the roasted chicken before serving.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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