To prepare filling / 馅料做法
1.Melt butter in a frying pan & saute garlic, bay leaves & onions until fragrant.
2.Add sausages, bacon & saute until bacon browns lightly.
3.Add onions, celery, carrot, chestnuts & stock, bring to a boil.
4.Add button mushroom , seasonings to taste.
5.Lastly add bread & let soak up all the liquid. Turn off heat, leave to cool before stuffing in the cavity of chicken.
Method / 做法
1.Rinse and drain chicken, pat bird dry inside & outside with paper towels.
2.Combine salt, black pepper & butter, set aside.
3. Season inside of chicken with the extra salt & black pepper.
4.For the butter mixture rub generously over the whole bird.
5.Place chicken over a rack, & fill the cavity with the cooled stuffing. Secure the cavity with the help of toothpicks.
6.Bake chicken in pre-heated FABER Oven @ 180℃ for 40 minutes, then turn down heat to 150℃ for additional
50 -60 minutes. Test for doneness, by inserting a skewer into the thickest part of the thigh. If the juice that emerges are clear [not bloodly or pink], chicken is done. If not return chicken into oven & roast for another 10-15 minutes.
7.When cooked, remove chicken from oven & cover loosely with a sheet of aluminium foil. For best results,
leave chicken to rest for 20-30 minutes before carving.
To make gravy / 酱汁做法
Boil the left behind fat & juices of roast chicken in a saucepan, stir in flour and mix well.Then add in mushroom slices, season with salt & pepper.Serve with roast chicken.