Trussed chicken

Prep time
Cook time

Trussing a chicken makes for moist, juicy meat that’s best served with homemade gravy.


  • 1 whole chicken
  • 1 lemon, cut into halves
  • 2 sprigs of thyme
  • 2 carrots, chopped
  • 1 celery stick, chopped
  • 1 brown onion, chopped
  • 500ml chicken stock
  • 50g flour
  • 500g baby potatoes
  • 300g green beans
  • 1 red onion, sliced
  • 100g toasted, sliced almonds
  • 100g pomegranate rubies
  • salt, pepper and olive oil
Stuffing ingredients:
  • 100g unsalted butter
  • 1 cup onion, diced
  • 1 cup celery, thinly sliced
  • 100g bacon, chopped
  • 2 cups day-old bread, cubed
  • 3 Tbsp parsley, chopped (plus more for garnish)
  • 2 Tbsp fresh sage leaves, minced
  • 1 Tbsp fresh rosemary, chopped
  • 1 Tbsp fresh thyme, chopped
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 cups chicken stock
  • 1 cup white wine
  • 1 large egg, beaten


  • First stuff the chicken with the herbs and lemon and then truss it.
  • Place the chicken on a baking tray with the onions, celery, and carrots (all roughly chopped). Roast for an hour at 200°
  • Boil the baby potatoes until tender, remove from the water, and smash onto a roasting tray. Add the butter, olive oil, and seasoning, and roast in the oven with the chicken.
  • Blanch your green beans in the boiling potato water and set aside.
  • When the chicken is cooked through, remove it from the oven. Rest the bird, covered in foil.
  • Add wine and stock to a pot. Stir over medium-high heat and allow the gravy to form. If necessary, add some flour. Drain and serve.
  • Fry the red onion and green beans. Season with salt, pepper, and lemon juice, and add the almonds and pomegranate rubies.