4Mix the butter, tarragon, lemon zest, garlic, salt and pepper in a bowl.
5Mix the butter, tarragon, lemon zest, garlic, salt and pepper in a bowl.
6Mix the butter, tarragon, lemon zest, garlic, salt and pepper in a bowl.
7Using your hands, carefully separate the chicken skin from the breast meat, taking care not to break the skin.
8Using your hands, carefully separate the chicken skin from the breast meat, taking care not to break the skin.
9Using your hands, carefully separate the chicken skin from the breast meat, taking care not to break the skin.
10Smear the butter mixture under the skin all over the chicken breast.
11Smear the butter mixture under the skin all over the chicken breast.
12Smear the butter mixture under the skin all over the chicken breast.
13Slice the zested lemon and carefully arrange the slices under the skin.
14Slice the zested lemon and carefully arrange the slices under the skin.
15Slice the zested lemon and carefully arrange the slices under the skin.
16Transfer the chicken to a large roasting tin and season well with salt and pepper all over and inside the cavity.
17Transfer the chicken to a large roasting tin and season well with salt and pepper all over and inside the cavity.
18Transfer the chicken to a large roasting tin and season well with salt and pepper all over and inside the cavity.
19Roast the chicken for 20–25 minutes.
20Roast the chicken for 20–25 minutes.
21Roast the chicken for 20–25 minutes.
22Reduce the oven temperature to 180C/160C Fan/Gas 4 and roast for a further 1 hour and 10 minutes, basting frequently, until the chicken is cooked through and the skin is crisp and golden.
23Reduce the oven temperature to 180C/160C Fan/Gas 4 and roast for a further 1 hour and 10 minutes, basting frequently, until the chicken is cooked through and the skin is crisp and golden.
24Reduce the oven temperature to 180C/160C Fan/Gas 4 and roast for a further 1 hour and 10 minutes, basting frequently, until the chicken is cooked through and the skin is crisp and golden.
25The chicken is cooked when the juices run clear with no trace of pink when a skewer is inserted into the thickest part of the leg.
26The chicken is cooked when the juices run clear with no trace of pink when a skewer is inserted into the thickest part of the leg.
27The chicken is cooked when the juices run clear with no trace of pink when a skewer is inserted into the thickest part of the leg.
28Transfer the chicken to a board to rest, leaving the meat juices in the roasting tin.
29Transfer the chicken to a board to rest, leaving the meat juices in the roasting tin.
30Transfer the chicken to a board to rest, leaving the meat juices in the roasting tin.
31While the chicken is in the oven, make the stuffing.
32While the chicken is in the oven, make the stuffing.
33While the chicken is in the oven, make the stuffing.
34Heat the oil in a large non-stick frying pan and fry the onion and garlic for 4–5 minutes until softened.
35Heat the oil in a large non-stick frying pan and fry the onion and garlic for 4–5 minutes until softened.
36Heat the oil in a large non-stick frying pan and fry the onion and garlic for 4–5 minutes until softened.
37Add the chestnuts, apricots and sage, and season with salt and pepper.
38Add the chestnuts, apricots and sage, and season with salt and pepper.
39Add the chestnuts, apricots and sage, and season with salt and pepper.
40Leave the mixture to cool.
41Leave the mixture to cool.
42Leave the mixture to cool.
43Once cool, transfer the mixture to a large bowl.
44Once cool, transfer the mixture to a large bowl.
45Once cool, transfer the mixture to a large bowl.
46Add the sausagemeat, fresh breadcrumbs and egg and mix well to combine.
47Add the sausagemeat, fresh breadcrumbs and egg and mix well to combine.
48Add the sausagemeat, fresh breadcrumbs and egg and mix well to combine.
49Divide the mixture into 16 and roll into small balls.
50Divide the mixture into 16 and roll into small balls.
51Divide the mixture into 16 and roll into small balls.
52Roll each stuffing ball in the fine breadcrumbs until evenly coated.
53Roll each stuffing ball in the fine breadcrumbs until evenly coated.
54Roll each stuffing ball in the fine breadcrumbs until evenly coated.
55Put the stuffing balls in a greased baking tray and bake at 200C/180C/Gas 6 for 25–30 minutes until golden brown and cooked through, turning once halfway through cooking.
56Put the stuffing balls in a greased baking tray and bake at 200C/180C/Gas 6 for 25–30 minutes until golden brown and cooked through, turning once halfway through cooking.
57Put the stuffing balls in a greased baking tray and bake at 200C/180C/Gas 6 for 25–30 minutes until golden brown and cooked through, turning once halfway through cooking.
58While the chicken is resting, make the gravy: place the roasting tin over a low heat.
59While the chicken is resting, make the gravy: place the roasting tin over a low heat.
60While the chicken is resting, make the gravy: place the roasting tin over a low heat.
61Add the flour and whisk until combined with the roasting juices.
62Add the flour and whisk until combined with the roasting juices.
63Add the flour and whisk until combined with the roasting juices.
64Gradually pour in the wine, whisking constantly, and allow to bubble for a few minutes.
65Gradually pour in the wine, whisking constantly, and allow to bubble for a few minutes.
66Gradually pour in the wine, whisking constantly, and allow to bubble for a few minutes.
67Add the stock and cook for a further 6–8 minutes, whisking until thickened.
68Add the stock and cook for a further 6–8 minutes, whisking until thickened.
69Add the stock and cook for a further 6–8 minutes, whisking until thickened.
70Whisk in the gravy granules and redcurrant jelly and season to taste.
71Whisk in the gravy granules and redcurrant jelly and season to taste.
72Whisk in the gravy granules and redcurrant jelly and season to taste.
73Continue to simmer until the gravy is the consistency you like.
74Continue to simmer until the gravy is the consistency you like.
75Continue to simmer until the gravy is the consistency you like.
76Strain through a sieve into a serving jug.
77Strain through a sieve into a serving jug.
78Strain through a sieve into a serving jug.
79Carve the chicken and serve with the hot gravy and stuffing balls.
80Carve the chicken and serve with the hot gravy and stuffing balls.
81Carve the chicken and serve with the hot gravy and stuffing balls.
Ingredients
100 g unsalted butter, softened
100 g unsalted butter, softened
100 g unsalted butter, softened
0.5 bunch fresh tarragon, chopped
0.5 bunch fresh tarragon, chopped
0.5 bunch fresh tarragon, chopped
1 lemon, grated zest
1 lemon, grated zest
1 lemon, grated zest
3 garlic cloves, crushed
3 garlic cloves, crushed
3 garlic cloves, crushed
1.8 kg free-range oven-ready chicken
1.8 kg free-range oven-ready chicken
1.8 kg free-range oven-ready chicken
salt
salt
salt
freshly ground black pepper
freshly ground black pepper
freshly ground black pepper
2 tbsp olive oil
2 tbsp olive oil
2 tbsp olive oil
1 large onion, finely chopped
1 large onion, finely chopped
1 large onion, finely chopped
2 garlic cloves, crushed
2 garlic cloves, crushed
2 garlic cloves, crushed
100 g ready-to-eat chestnuts, roughly chopped
100 g ready-to-eat chestnuts, roughly chopped
100 g ready-to-eat chestnuts, roughly chopped
100 g dried ready-to-eat apricots, roughly chopped
100 g dried ready-to-eat apricots, roughly chopped
100 g dried ready-to-eat apricots, roughly chopped
15 g fresh sage, chopped
15 g fresh sage, chopped
15 g fresh sage, chopped
300 g sausagemeat
300 g sausagemeat
300 g sausagemeat
125 g fresh wholemeal breadcrumbs
125 g fresh wholemeal breadcrumbs
125 g fresh wholemeal breadcrumbs
1 free-range egg, beaten
1 free-range egg, beaten
1 free-range egg, beaten
75 g fine dried breadcrumbs
75 g fine dried breadcrumbs
75 g fine dried breadcrumbs
3 tbsp plain flour
3 tbsp plain flour
3 tbsp plain flour
200 ml red wine
200 ml red wine
200 ml red wine
500 ml hot chicken stock
500 ml hot chicken stock
500 ml hot chicken stock
2 tbsp gravy granules
2 tbsp gravy granules
2 tbsp gravy granules
1 tbsp heaped redcurrant jelly
1 tbsp heaped redcurrant jelly
1 tbsp heaped redcurrant jelly
Equipment
bowllarge roasting tinboardlarge non-stick frying pangreased baking traysieveserving jug