Stuffed Roast Chicken

Ingredients:

220g French Stuffing or Sage and Onion Stuffing
360ml hot water
3 tbsp butter, finely diced
1 roasting chicken or capon (about 3kg)
1/4 tsp dried thyme leaves or tarragon leaves
salt and freshly-ground black pepper, to taste

Method:

Rinse the chicken with cold water then pat dry. Use the butter to stuff between the skin and the meat of the breast and over the drumsticks and thighs. Fill the neck and the body cavity with the stuffing then close the openings either by sewing or by securing with cocktail sticks.

Place the bird, breast side up in a baking pan, season with salt, black pepper and thyme then place in an oven pre-heated to 160°C (320°F/Gas Mark 3) and roast for 45 minutes per kg (or about 3 hours), until the chicken is cooked through and the juices run clear when a skewer is inserted into the breast or thigh.

The chicken will be much tastier and moister if you baste the bird every 20 minutes with the cooking juices.

Allow to rest for 15 minutes before carving and serving.