Preheat the oven to 190oC (375oF). Wash the chicken and remove any excess fat from the cavity. Pat dry with paper towel. Prepare the stuffing. Spoon the stuffing into the cavity of the chicken, packing it loosely. Tie the legs together using kitchen string. Place the chicken on a rack in a baking dish. Brush with oil and sprinkle with salt. Pour the stock into the base of the dish. Bake for 1 hour or until cooked through when tested with a skewer. Serves 4.
Stuffing: Cook 1 finely chopped onion and 2 teaspoons oil for 5 minutes. Mix with 3 cups fresh breadcrumbs, 1½ teaspoons dried mixed herbs, 30g soft butter, sea salt and cracked black pepper. Use as a stuffing for chicken or lamb; double the recipe for a turkey.
roasting times The larger the chicken, the longer it will take to roast. As a guide, you will need to cook a size 14 (1.4 kg/3 lb) chicken for 50–55 minutes; a size 16 (1.6 kg/31/4 lb) for 1 hour; a size 18 (1.8 kg/31/2 lb) for 65–70 minutes.
is it cooked yet? Test whether the chicken is cooked by using a meat thermometer or prick the chicken with a skewer in the thickest part – between the leg and the thigh – where the juice should run clear. If the juice is still pinkish, return the chicken to the oven for an extra 10–15 minutes and then test again.
for a crispy skin If you prefer your chicken with a crispy skin, don’t add the stock to the base of the pan. The stock creates moisture in the heat of the oven, which keeps the chicken nice and moist but also prevents crisping of the skin.