Old-fashioned Roast Chicken with Fresh Herb Stuffing

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Allow approximately 1 serving per 12 oz (350 g) chicken.


  • 1 × 3½-5 lb (1.75-2.5 kg) free-range roasting chicken, drawn, with neck and giblets reserved
  • ½ carrot, sliced
  • ½ onion, sliced
  • 1 bouquet garni
  • Salt and pepper
  • ¼ oz (7 g) butter
  • 1 oz (25 g) good-quality dripping

For the fresh herb stuffing

  • 3 oz (75 g) onions, chopped
  • oz (40 g) butter
  • 5 oz (150 g) soft breadcrumbs
  • 2 tablespoons chopped herbs (parsley, thyme, chives, marjoram, savoury)
  • Salt and pepper


First make a chicken stock by covering the neck, giblets, vegetables and bouquet garni with cold water. Bring to the boil and simmer while the chicken is being prepared and cooked.

Next make the herb stuffing. Sweat the onions gently in butter. When beginning to soften, stir in the crumbs, herbs and a little salt and pepper to taste.

If necessary, wash and dry the cavity of the bird, then season and half-fill with the stuffing. Season the breast and smear with a little butter. Roast in a little dripping in the oven at gas mark 6, 400°F (200°C), for approximately 20 minutes, reducing the heat to gas mark 4, 350°F (180°C), for another 45 minutes to 1 hour more, depending on size. The chicken is done when the juices run clear: to test, prick in the thickest part – between thigh and body.

To make the gravy, spoon the surplus fat from the roasting tin. Deglaze with giblet stock, stirring and scraping well to dissolve the meaty deposits. Boil up well and serve in a warmed gravy boat to accompany the chicken.