Preparation time: 45 minutes
Cooking time: 1 hour 20 minutes
Makes: 7 servings
1 chicken, weighing approx 1.2 kg (cleaned inside, with no offal)
3 tbsp extra virgin olive oil
Coarse sea salt, to taste
3tbsp butter, melted for basting
1 ½ cups of dry white wine
For the classic stuffing
6tbsp butter
2 onions, diced
4 celery stalks, diced
1tsp dried sage
2 carrots, peeled and diced
4 chicken sausages, diced
2 cups chicken stock
½ loaf old white bread
½ tsp salt
1tsp freshly ground black pepper
1 cup coarsely, chopped parsley
1. Preheat the oven to 1800 Celsius.
2. Clean the bird; pat dry.
3. For the filling: melt butter in a frying pan. Add up onions and celery and cook over standard heat until onions are translucent; about 8 minutes.
4. Add carrots and sausages. Add sage, stir and cook for 3 minutes.
5. Add half-cup stock and stir well. Boil for about 5 minutes until the liquid has abridged by half.
6. Transfer onion combination to a large addition bowl. Add bread, salt, pepper, parsley and remaining 1½ cups of stock. Mix to combine.
7. Rub olive oil over the entire surface of the chicken. Flippantly salt the hollow space. Turn the chicken breast side down and loosely stuff the neck cavity with the filling. Pull the neck skin above the cavity and close it to the reverse of the chicken with toothpicks.
8. Turn the chicken breast side up and fold the wing tips beneath the chicken so that the tips are almost moving. Unconscientiously stuff the main cavity with stuffing.
9. Situate a double layer of aluminum foil over the uncovered filling only (not the whole bird).
10. Tie the drumsticks jointly with kitchen strings.
11. Place the chicken on a rack in a large roasting pan lined with foil and bigheartedly skirmish with melted butter.
12. Pour the white wine into the pan. Roast the chicken, stitching every 10 minutes with melted butter and pan juices (using a boasting nozzle or a large ladle, spoon the juices over the chicken), for about 1 hour. Let it to sit for 20 minutes before carving.
Each serving: 862.5 calories, 55.3gm protein, 36.1gm carbohydrate, 50.0gm total fat (20.1 saturated), 2.5gm fibre, 229mg cholesterol, 977mg sodium.