This classic Roast Chicken is a gourmand’s delight. Simple, flavorful, and pleasurable. Each bite becomes a memory of gustatory perfection.
Author: Epicurus.com Kitchens
Recipe type: Main Course
Serves: 4 servings
- 1 chicken
- forcemeat or herb stuffing
- 2 Tablespoons of dripping (fat from roasted meat)
- bacon rashers (optional)
- all-purpose flour
- Stuff the chicken with forcemeat or herb stuffing and truss.
- Melt the dripping in a roasting pan in a preheated hot oven 220°C (425°F) Gas Mark 7.
- Put the chicken in the pan and baste with the dripping.
- If you like, cover the breast with bacon rashers (slices).
- Roast for 15 minutes, then lower the temperature to moderately hot 190°C (375°F) Gas Mark 5.
- Continue roasting until the chicken is cooked: test by piercing the thigh with a skewer the juices that run out should be clear.
- Fifteen minutes before the chicken is completely cooked, remove the bacon rashers if used. Lightly dredge the bird with flour and baste with the fat in the pan. Continue roasting to brown the breast.
- Accompany with gravy, Bread Sauce and rolls of grilled or fried bacon.