-
1
Position an oven rack in the middle of the oven and preheat to 425 degrees F.
-
2
To prepare the chicken, lift the skin gently with a knife and insert some small pieces of butter and slices of lemon under the breast.
-
3
Make a ball of the stuffing and place in the cavity.
-
4
Tie the chicken together with a string.
-
5
Lay 6 pieces of streaky smoked bacon over the chicken.
-
6
Season with salt and freshly ground pepper.
-
7
Rub salt and butter into the skin.
-
8
Heat oil in roasting pan and put the chicken and the onion into it.
-
9
Cook for 1 hour and 30 minutes.
-
10
Baste the chicken thoroughly every 20 minutes.
-
11
After 1 hour and 10 minutes remove the crispy bacon slices and place them on a dish for serving.
-
12
Return the chicken to the oven for another 20 minutes.
-
13
While the Chicken is cooking, start the gravy:
-
14
To make stock, combine the giblets with a bay leaf and an onion in a saucepan.
-
15
Cover with water and bring to a boil.
-
16
Add carrot and peppercorns.
-
17
When the chicken is cooked, transfer it to a plate and keep warm.
-
18
Put the roasting tin on heat and drain off fat with a spoon.
-
19
Add 2 tablespoons of flour to the juice.
-
20
Keep stirring.
-
21
When the juice is brown add the stock.
-
22
Sieve the gravy to remove any lumps.
-
23
Add a splash of white wine if desired.
-
24
In a medium saucepan melt the butter and sweat the onions until translucent.
-
25
Combine the chopped herbs, breadcrumbs, beaten egg, lemon juice and zest in a medium-mixing bowl.
-
26
Add onions and mix thoroughly.
-
27
Preheat oven to 425 degrees F.
-
28
Parboil the potatoes.
-
29
Coat them in flour.
-
30
Put in a roasting tin with very hot sunflower oil.
-
31
Roast for 30 minutes.
