Chicken
Surrey, England
This recipe was originally made with the White Dorking chicken which was
once the main breed of poultry in south-eastern England. It was highly prized
as both an egg-layer and as a table bird.
Serves 4
1.8-2.3 kg / 4-5 lb Chicken, wiped inside and out
STUFFING:
Butter - 15g (1/2 oz)
Onion - 1 small, finely chopped
Fresh white breadcrumbs - 110g (4 oz)
Streaky bacon - 4 rashers, chopped
Lemon - 1 small, zest only
Fresh parsley - 1 heaped tbsp, chopped
Salt and black pepper
Egg- 1, beaten
Preheat the oven to 200 ºC / 400 ºF / Gas 6.
Lightly season the cavity of the chicken. Melt the butter in a saucepan and gently fry the onion until it is soft and transparent.
Mix together the breadcrumbs, bacon, lemon zest and parsley, then stir in the onion and butter. Season to taste and then bind with the beaten egg. Use this mixture to stuff the chicken, then truss it neatly.
Brush the chicken with a little melted butter or place a piece
of fat bacon over the breast. Place on a wire rack in a roasting tin and
cook for 1 1/4 to 1 1/2 hours,
basting occasionally.
About 15 minutes before the end of the cooking time, remove the bacon ( if
using ) to allow the breast to brown.
Serve the chicken with chipolata sausages, roast potatoes, and a selection of vegetables with a thin gravy made from the giblets.