Name: Classic roast chicken with sage stuffing
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 1 whole chicken; 2 tablespoon olive oil; salt and freshly ground black pepper; 1 cup chicken stock; 1/2 cup dry white wine; Stuffing; 2 tablespoon butter; 1 onion, peeled and finely chopped; 2 clove garlic, crushed; 2 cup fresh breadcrumbs; 2 tablespoon chopped fresh sage; 1 egg, lightly beaten; 1/2 teaspoon salt; freshly ground black pepper

This recipe first appeared in Food magazine issue 72.

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Ingredients

1 whole chicken

2 tablespoon olive oil

salt and freshly ground black pepper

1 cup chicken stock

1/2 cup dry white wine

Stuffing

2 tablespoon butter

1 onion, peeled and finely chopped

2 clove garlic, crushed

2 cup fresh breadcrumbs

2 tablespoon chopped fresh sage

1 egg, lightly beaten

1/2 teaspoon salt

freshly ground black pepper

Method

1.Preheat the oven to 180˚C. To prepare the stuffing, heat the butter in a small frypan over a medium-low heat. Add the onion and garlic to the pan and cook for 3-4 minutes until the onion is soft.

2.Place the onion mixture in a bowl with the breadcrumbs, sage, egg, salt and pepper. Mix well. Stuff the cavity of the chicken with the stuffing.

3.Rub the chicken with the olive oil and season with the salt and pepper. Place the chicken in a roasting dish. Add the chicken stock and wine to the dish.

4.Roast the chicken in the preheated oven for 1½ hours, or until the juices run clear when pierced through the thickest part of the thigh. Baste the chicken occasionally while it is roasting.

5.Serve the chicken with gravy, roast potatoes and green vegetables.

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