How to cook Roast Chicken with Hugh Maguire’s Homemade Stuffing?
When I roast a chicken I will always pick the Carlow Free Range Chicken from the shop.
It is firm and very flavoursome and it might seem a bit expensive but in truth it represents good value for money if you are prepared to go the extra mile and make a good broth from the carcase.
Depending on your family size you could get 2 dinners or maybe 3 if you make the soup and fill with vegetables and potatoes.
I have been purchasing these chickens since 2004 and I have many happy customers who come here specially to get them. They are reared to a mature age and the muscle and the meat has a firmer texture and more flavour to offer.
I suppose my message is to my customers buy the best quality you can afford and in the end you will be investing in your health.
I remember several years ago attending a cookery demonstration by Darina Allen and she was cooking a chicken and she used every part of the chicken. She didn’t waste a bone. It was great to see how much she got out of one chicken. I know how practical Darina is and she certainly showed how determine she was to make use of every part of the chicken.
- Large Chicken, 1.5-2.2kg (3lb 5oz-4lbs 5ozs) approx..
- A small knob of butter
- 1 Lemon
- Sea Salt and freshly ground pepper
- 1 pint of gravy
For the Stuffing:
- Hugh Maguire’s homemade stuffing (consists of breadcrumbs, onions, butter, seasoning)
- To add some of Hugh Maguire’s sausage meat to the stuffing is an extra option and gives more bulk to the Sunday dinner.
- Preheat the oven to 180⁰C (350⁰F), Gas Mark 4.
- You may place the prepared stuffing into the carcase or cook separately. I often just halve the lemon and insert into the cavity with some seasoning. Then I would wrap the stuffing in tinfoil in the shape of a swiss roll and put into the oven for about half an hour before the chicken is ready. It doesn’t take long too cook the stuffing unless you decide to put sausage meat into it and then you would need to give it about 45 mins in the oven.
- Melt the butter and brush all over the chicken and season with pepper and salt and place in the roasting tray. Roast for approx.. 1½-1¾ hours,until cooked.
- An easy way to check if the bird is cooked is insert a skewer into the thickest part of the thigh and the juices will run clear if the chicken is cooked.
- When cooked transfer to a serving plate, cover with foil and allow to rest for 20mins before carving.
- Using the juices from the chicken make the gravy by adding some chicken stock and flour or bisto to thicken.
Prep Time 15 mins
Cook Time 1½-1¾ hours
Total Time 2 hours
Servings 4 to 6
A Real GEM at Hugh Maguire’s Butchers!