📝 About This Recipe
Nothing defines the heart of British culinary tradition like a perfectly roasted chicken, its skin burnished to a golden crisp and meat dripping with succulent juices. This recipe features a quintessential handmade stuffing, bursting with the earthy aroma of fresh sage and the sweetness of softened onions, which perfumes the bird from the inside out. It is a comforting, soul-warming centerpiece that turns any dinner into a celebration of home-cooked excellence.
🥗 Ingredients
The Bird
- 1.8 - 2 kg Whole free-range chicken (giblets removed, at room temperature)
- 50 grams Unsalted butter (softened)
- to taste Sea salt and cracked black pepper
- 1 tablespoon Olive oil
- 1/2 piece Lemon (to seal the cavity)
Sage and Onion Stuffing
- 2 medium Yellow onions (finely diced)
- 12-15 leaves Fresh sage leaves (finely chopped)
- 150 grams Fresh breadcrumbs (made from slightly stale white bread)
- 40 grams Unsalted butter (for sautéing)
- 1 large Egg (beaten, to bind)
- 1 pinch Nutmeg (freshly grated)
The Roasting Bed and Gravy
- 2 large Carrots (cut into thick chunks)
- 2 pieces Celery stalks (cut into thick chunks)
- 1 head Garlic (halved crosswise)
- 1 tablespoon Plain flour (for the gravy)
- 400 ml Chicken stock (high quality)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F/Gas 6). Remove the chicken from the fridge 30 minutes before cooking to ensure an even roast.
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2
Prepare the stuffing: Melt 40g of butter in a pan over medium heat. Add the diced onions and cook gently for 8-10 minutes until soft and translucent, but not browned.
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3
Stir the chopped sage into the onions and cook for 1 minute. Remove from heat and allow to cool slightly.
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4
In a large bowl, combine the onion mixture with the breadcrumbs, beaten egg, nutmeg, salt, and pepper. Mix until well combined; if it feels too dry, add a splash of milk.
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5
Pat the chicken dry with kitchen paper. Loosely fill the neck cavity with some of the stuffing, being careful not to overpack it as it expands. Secure the skin with a skewer.
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6
Place the remaining stuffing into a small buttered ovenproof dish to bake separately later (this ensures the stuffing gets crispy edges).
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7
Place the halved lemon into the main cavity of the chicken to seal in the moisture and aromatics.
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8
In a large roasting tin, create a 'trivet' by scattering the carrots, celery, and garlic. This elevates the bird and flavors the gravy juices.
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9
Rub the softened 50g of butter all over the chicken skin, then drizzle with olive oil and season generously with salt and pepper.
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10
Place the chicken on top of the vegetables. Roast in the oven for 1 hour and 20 minutes. Baste the chicken with the tin juices every 30 minutes.
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11
With 25 minutes left of cooking time, place the dish of extra stuffing into the oven.
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12
Check the chicken is cooked by piercing the thickest part of the thigh; the juices should run clear. The internal temperature should reach 75°C (165°F).
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13
Transfer the chicken to a warm platter and rest it, uncovered, for at least 20 minutes. This is crucial for juicy meat.
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14
Make the gravy: Drain most of the fat from the roasting tin, leaving the juices and veg. Place the tin over medium heat on the hob, stir in the flour to make a paste, then gradually whisk in the stock. Simmer until thickened, then strain into a jug.
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15
Carve the chicken and serve with the stuffing, gravy, and your favorite British sides.
💡 Chef's Tips
Always use fresh breadcrumbs rather than dried ones for a lighter, fluffier stuffing texture. Resting the chicken is the most important step; it allows the fibers to relax and reabsorb their juices. If the breast skin is browning too quickly, cover it loosely with a piece of foil halfway through. For extra crispy skin, leave the chicken uncovered in the fridge overnight to dry out the skin before roasting. Add a splash of dry white wine to the roasting tin when making the gravy for a deeper, more complex flavor.
🍽️ Serving Suggestions
Serve with crispy goose-fat roasted potatoes and honey-glazed parsnips. Accompany with steamed seasonal greens like Savoy cabbage or tenderstem broccoli. A side of cauliflower cheese adds a decadent, creamy element to the plate. Pair with a chilled glass of Chardonnay or a light, fruity Pinot Noir. Don't forget the English mustard or bread sauce for a truly traditional experience.