The Hairy Bikers cook roast chicken on This Morning in 2018
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The Hairy Bikers have put their own twist on a roast dinner classic, with their roast chicken and homemade herby stuffing. Speaking about the recipe, the TV chefs said: “Roast chicken is the best of all Sunday dinners and brings back so many memories.” The recipe serves four and takes very little time to prepare.
1.5–1.8kg chicken, trussed and giblets removed
One onion, thickly sliced
One parsley sprig
One thyme sprig
Half a lemon
Sea salt and black pepper for seasoning
Half an onion, finely chopped
Two celery sticks, finely chopped
Two garlic cloves, finely chopped
The zest of one lemon
A small bunch of parsley, finely chopped
Leaves from two tarragon sprigs, finely chopped
One tbsp flour
100ml white wine
300ml chicken stock
The Hairy Bikers recommend perparing the chicken the day before cooking.
1. Remove the chicken from its packaging. Sprinkle the cavity with a little sea salt, then place the chicken on a plate. Sprinkle the skin of the chicken with more salt, then cover loosely with kitchen paper and leave it in the fridge. Remove the chicken from the fridge an hour before you want to cook it, so it can come up to room temperature.
2. To make the stuffing, heat the butter in a frying pan. Add the onion and celery and cook until soft and translucent. Add the garlic and continue to cook for another two minutes. Pour everything into a bowl and leave to cool. Then add the remaining stuffing ingredients and season with salt and pepper. Mix thoroughly, then spoon the stuffing into the cavity of the chicken. Preheat the oven to 220°C/Fan 200°C/Gas mark seven.
3. Weigh the chicken – the cooking time is dependent on the weight once the stuffing is added. The roasting time is 20 minutes for every 500g, plus 15 minutes at a high temperature right at the beginning.
4. Put the onion and herbs in the centre of a roasting tin and place the chicken on top. Rub butter over the skin, squeeze over the lemon juice, then put the lemon in the cavity. Pour 200ml of water around the chicken. Roast at the high temperature for 15 minutes, then turn the heat down to 180°C/Fan 160°C/Gas four and continue to cook for the time you have worked out. If you can check with a meat thermometer, the stuffing and the thickest part of the chicken should be 75°C. Or if you pierce the thickest part of a thigh with a skewer, the juices should run clear.
5. Once cooked, move the chicken and onion to a pre-heated serving platter and cover loosely with foil to keep warm and rest. Pour the roasting tin juices into a jug and then strain off any fat.
6. To make the gravy, sprinkle the flour into the roasting tin and place it over a low heat. Stir the flour into the scrapings at the bottom of the tin to form a paste, then pour in the white wine. Allow this to bubble, then stir until the mixture thickens. Slowly add in the stock and the reserved juices. Strain the liquid into a saucepan and add in any juices from the resting chicken. Bring to the boil then simmer for several minutes.
7. Serve the chicken with the gravy and the stuffing spooned out.
The Hairy Bikers recommend eating their chicken and herby stuffing with their cripsy roast potatoes.
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