recipe - The perfect roast chicken - The Guardian

The perfect roast chicken

Serves 4

1 roasting chicken weighing 1.3kg
55g butter (softened)

For the stuffing

3 rashers smoked bacon (chopped)
25g butter
1 onion, chopped
85g old bread (roughly crumbled)
1 large bunch of mixed herbs, to include parsley (chopped)
finely grated rind and juice of 1 lemon
75ml sherry or wine
1 egg
salt and some freshly ground black pepper

Preheat the oven to 230C/gas 8. To make the stuffing: in a large frying pan fry the bacon in the butter, then add the onion and fry until soft and golden. Add the breadcrumbs and cook until they have taken up all the fat and coloured slightly. Add the herbs, lemon rind and juice and the sherry or wine. Allow to cool. Break the egg into a small bowl, beat well, then add to the mixture. Stir in well with a fork, then season to taste. Stuff the inner cavity of the bird and use a skewer to close, or sew up. Put the bird in a roasting pan, smear with butter and roast for 1 hour 20 minutes. There are two separate time calculations. A properly raised free-range chicken takes 20 minutes per 450g, the rest about 12-15 minutes per 450g. If you are stuffing the bird, add 20 minutes. A 1.3kg bird will feed four.

from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3

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