Rub the chicken under the skin with herbed butter and let it sit at room temperature for 30 minutes before roasting to ensure a juicy interior and crisp, golden skin.
Roast Chicken with Stuffing and Rich Gravy
Carve the chicken into portions and serve with the reserved stuffing and roasted vegetables. Drizzle with the rich gravy for a flavorful finish.
Carve the chicken into portions and serve with the reserved stuffing and roasted vegetables. Drizzle with the rich gravy for a flavorful finish.
Info
Prep Time:
15mCook Time:
75mDifficulty Level:
Ingredients
For the chicken:- 1 whole chicken (approximately 1.6 kg)
- A little olive oil
- Salt and pepper
- 30 g softened butter
- Fresh herbs (thyme, oregano)
- Zest of orange or lemon
- 1 medium onion, finely chopped
- 3 tbsp olive oil
- 1 cup hot chicken stock or water
- 1 cup couscous
- 2 tbsp almond slivers
- 4 dried plums, pitted and chopped
- 4 dried apricots, chopped
- ½ apple, diced
- 1 shot of cognac
- 1 tsp sweet paprika
- A pinch of cinnamon
- A pinch of nutmeg
- 2 tbsp parsley, chopped
- 1 tsp chives
- Salt and pepper
- 2 onions, quartered (with skin on)
- 2 carrots, roughly chopped (with skin on)
- 4 garlic cloves, with skin on
- 1 leek, halved and chopped
- ½ fennel bulb
- 2-3 sprigs of thyme
- 2 tbsp olive oil
- 100 ml dry white wine
- 1 orange or tangerine, quartered
- ½ green apple, quartered
- 6 dried plums
- 1 tbsp Dijon mustard
- A drizzle of honey (optional)
Directions
Let the chicken sit on the counter for 30 minutes, covered, to reach room temperature.
Mix the softened butter with salt, pepper, fresh thyme, oregano, and a bit of orange zest.
Carefully loosen the skin of the chicken and spread the aromatic butter under the skin.
Massage the chicken’s exterior to evenly distribute the butter mixture. Set aside.
Heat olive oil in a pan and sauté the onion for about 3 minutes until translucent.
Add the couscous, chicken stock, almond slivers, dried plums, apricots, paprika, cinnamon, and parsley. Season with salt and pepper.
Stir in the diced apple and mix well. Cover the pan and remove it from the heat, letting the couscous absorb the liquid for about 5 minutes.
Stuff ⅓ of the mixture into the chicken cavity and reserve the rest for garnish.
Tie the chicken legs together to keep the stuffing secure.
The vegetable bed
Place the onions, carrots, garlic, leek, and fennel in a baking dish. Add the orange, apple, and dried plums.
Drizzle with olive oil, season with salt and pepper, and mix well.
Place the chicken on top of the vegetable bed. Pour the wine over everything.
Roast the Chicken:
Preheat the convection oven to 200°C.
Cover the dish with parchment paper and aluminum foil, sealing the edges tightly.
Roast for 30 minutes at 200°C, then reduce the heat to 160°C and roast uncovered for 50-60 minutes. If the chicken darkens too quickly, cover it loosely with parchment paper.
Check doneness with a meat thermometer: the internal temperature should reach 74°C at the thickest part of the meat.
Make the gravy:
Remove the chicken from the dish and let it rest for a few minutes, covered, to retain its juices.
Strain the juices and vegetables from the baking dish through a fine sieve into a saucepan. Press the vegetables with a spoon to extract maximum liquid.
Skim any excess fat from the surface of the sauce.
Add mustard, adjust seasoning, and optionally add a drizzle of honey. Simmer for a few minutes until slightly thickened.
