Allow approximately 1 serving per
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.
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.
© 1988 Keith Floyd estate. All rights reserved.