Jam-and-balsamic roast chicken

Prep time
20min
Cook time
1h:30min
Serves
6

Try this glorious recipe for a twist on the traditional Christmas roast.

Ingredients:

Chicken:

1 red onion, sliced into 0.5cm rounds

100ml berry jam

10g sage, finely chopped

2 garlic cloves, finely chopped

100ml balsamic vinegar

100ml chicken stock

1 whole chicken

salt and pepper

Stuffing:

1 loaf of sourdough or ciabatta, sliced into rough cubes

30g butter

1 onion, finely chopped

2 garlic cloves, finely chopped

10g sage, finely chopped

200g diced bacon or macon

2 cups (500ml) chicken stock

1 egg

3 whole sage leaves

salt and pepper

Method:

  • Preheat the oven to 180°C.
  • Line a roasting dish with foil and spread out the onion slices.
  • Mix together the jam, sage, garlic, balsamic vinegar and a good pinch of salt and pepper.
  • Place the chicken on top of the onions, breast-side up.
  • Pour over the jam mixture, coating the entire chicken.
  • Pour the chicken stock into the dish.
  • Roast the chicken in the oven for about 1 hour or until cooked, basting the chicken with the juices every 15-20 minutes.
  • Remove and put aside to rest for 10 minutes, and then carve.

Stuffing:

  • Lightly toast the bread in the oven until just crispy but not too dark.
  • Put the butter in a pan over a medium heat and add the onion, garlic and sage. Sauté until soft, and then place into a bowl.
  • Using the same pan, add the bacon and sauté for 10 minutes. Add the bacon and the toasted bread to the bowl with the onions. Mix everything together.
  • In a separate bowl, whisk together the egg and chicken stock. Season with salt and pepper. Pour the stock over the stuffing mix and stir until absorbed. Put aside to soak for 1 hour.
  • Preheat the oven to 180°C.
  • Put the stuffing mix into a greased, oven-friendly serving dish. Top with the fresh sage leaves. Cover with foil and bake for 30 minutes.
  • Remove the foil and cook for an additional 20-30 minutes, until crispy and delicious.