Irvine’s Perfect Roast Christmas Chicken2014-12-16
- Servings : 4
- Prep Time : 30m
- Cook Time : 2:00 h
- Ready In : 2:30 h
Why have turkey when you can have a juicy and delicious Irvine’s Roast Chicken for Christmas? There is nothing better than a properly cooked and delicious roast chicken; follow our roast chicken recipe for a beautifully succulent meal.
- 1 large Irvine’s Chicken
- 1 lemon, cut into quarters
- 25g butter
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 100g fresh breadcrumbs
- 2 tsp dried mixed herbs
- 1 Irvine’s Egg, beaten
- salt and freshly ground black pepper
Preheat the oven to 220°C.To make the stuffing, gently heat the butter and 1 tablespoon of the oil in a large frying pan over a medium heat and cook the onion and celery for 10 minutes until soft. Remove from the heat and tip into a bowl. Stir in the breadcrumbs, herbs, egg and seasoning, and mix well to bind the mixture together.
Loosely stuff the neck end of the Irvine’s Chicken with half the stuffing, pushing it well up inside to make a neat shape. Fold the flap of the skin underneath and secure with a small skewer or cocktail stick. Put the lemon quarters in the cavity of the bird and tie the legs together with string. Put the remaining stuffing in a small, lightly buttered dish and cook for the last 30 minutes of the cooking time.
Place the chicken, breast-side down, on a rack in a roasting tin. Pour about 250ml water under the rack. (This creates steam and helps to keep the bird moist. It will also collect the juices that drip down during cooking and can be used for making the gravy). Roast for 30 minutes.
Remove the tin from the oven and carefully turn the chicken over so it is now breast-side up. Rub the remaining olive oil