https://www.lifestylefood.com.au/recipes/11954/roast-chicken-and-sage-and-onion-stuffing-with-chips-gooseberry-sauce-broad-beans-and-sausage-meat-balls

LifestyleFOOD.com.au

Hairy Bikers Staffordshire County Cook Off recipe ...

Ingredients

  • Ingredients for chicken and stuffing

  • 2 really good free range chickens – each about 2kg

  • 4 medium onions, cut in quarters

  • 8 sage leaves

  • 125g fresh breadcrumbs

  • 40g butter plus extra for coating the breasts

  • 1 egg yolk.

  • pinch nutmeg

  • 100ml water

  • Ingredients for gooseberry sauce

  • 4tbsp caster sugar

  • 100 ml water

  • Zest of 1 lemon

  • 250g gooseberries (topped and tailed)

  • 300ml white wine

  • 300ml chicken juices or chicken stock (reserved from the roast chicken)

  • 25g unsalted butter

  • Ingredients for chips

  • 4 large good old potatoes, like King Edwards, Maris Pipers, Desiree or Cyprus if you’re feeling flush

  • Vegetable oil

  • Ingredients for broad beans

  • 500g double shelled broad beans

  • 1 tbsp olive oil

  • 25g butter

  • 4 rashers smoked streaky bacon, cut into lardons

  • Ingredients for sausage meat balls

  • 3-4 good quality Staffordshire pork sausages

  • 1 tbsp olive oil

Method

  • Method for chicken:

  • 1.

    Preheat the oven to 180C/350F/Gas 4.

  • 2.

    Place the onions in a pan of boiling water to blanch for 5 minutes. Add the sage leaves for the last minute to wilt.

  • 3.

    Put the drained onions and sage leaves into a food processor, add the breadcrumbs, butter, seasoning, egg yolk and nutmeg. Blitz until combined - we don’t want a paste.

  • 4.

    Take the chickens and stuff both in the neck cavity and the body.

  • 5.

    Rub butter into the chickens and season all over with sea salt flakes and ground black pepper.

  • 6.

    Place into a roasting tin breast side up, add the water - just enough to cover the bottom of the roasting tin.

  • 7.

    Cover with tented foil and place into the oven.

  • 8.

    Cooking times vary according to the size of the bird. Cook for 30 minutes per 500g (or per lb), allowing for the weight of the stuffing in this calculation.

  • 9.

    Remove the foil 20 minutes before the end of the cooking time and strain off the juices. You will need these skimmed juices in the gooseberry sauce.

  • 10.

    Return the chicken to the oven and finish off the cooking uncovered so the skin will go crispy.

  • 11.

    Allow to rest for 20 minutes before carving.

  • Method for gooseberry sauce:

  • 1.

    In a saucepan heat the water, add the sugar and stir until it has dissolved.

  • 2.

    Add the lemon zest, mix and boil for a few minutes to slightly thicken.

  • 3.

    Add the gooseberries and gently poach for about 3 minutes.

  • 4.

    Leave to cool in the syrup.

  • 5.

    When cool pass the gooseberries through a sieve to make a gooseberry puree and set aside, reserving both the puree and the syrup.

  • 6.

    In another saucepan add the white wine and season with a little salt and pepper.

  • 7.

    Boil hard until reduced by half.

  • 8.

    Add the chicken juices (or stock) and continue boiling until this in turn has reduced by half.

  • 9.

    Remove from the heat and stir in the butter to give the sauce a nice sheen.

  • 10.

    Add the gooseberry puree - you can add a little of the syrup as well if you like to taste.

  • 11.

    Season to taste and serve.

  • Method for chips:

  • 1.

    Cut as many chips as you like, not too thick and not too thin.

  • 2.

    Wash under cold water to get rid of the starch.

  • 3.

    If you have time it is worth letting the cut chips soak in cold water overnight.

  • 4.

    Blot dry on kitchen roll.

  • 5.

    The secret of good chips is to cook them twice and you need a deep fryer or a chip pan with a thermometer.

  • 6.

    Heat the oil to 130C.

  • 7.

    Cook the chips in batches for about 10 minutes, they will not brown but cook though to the middle.

  • 8.

    Set aside on kitchen paper and leave to cool - they can be left for several hours at this stage.

  • 9.

    Heat the oil up to 190C and cook the chips again until crispy and golden, for about 5 minutes.

  • 10.

    Ooh we love chips….who doesn’t, go on spoil yourself. Serve with sea salt flakes and vinegar if you like.

  • Method for broad beans:

  • 1.

    Blanch the beans in boiling water until cooked. This takes around 5 minutes. Then plunge them into ice-cold water and set aside.

  • 2.

    Heat the oil and butter in a frying pan and fry the lardons until crispy.

  • 3.

    When ready, warm through the beans in the hot bacon fat.

  • 4.

    Season with a little black pepper.

  • Method for sausage meat balls:

  • 1.

    This is just a nice simple garnish.

  • 2.

    Skin the sausages and form into small balls the size of a walnut.

  • 3.

    Heat the oil in a frying pan and fry the balls until golden.

  • To serve:

  • 1.

    Slice the chicken breast into 3 and carve slices from the breast and leg.

  • 2.

    Place on to the plate in a little pile.

  • 3.

    Spoon the broad beans alongside.

  • 4.

    Pile the chips into a little basket or bowl.

  • 5.

    Place a spoonful of stuffing to one side with a few sausage meat balls.

  • 6.

    Pour the gooseberry sauce all over the chicken.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2655kj
  • Fat Total 174g
  • Saturated Fat 50g
  • Protein 149g
  • Carbohydrate 108g
  • Sugar 30g
  • Sodium 1203mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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