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Celebration Chicken by Fran

Updated: Nov 21



Ingredients (serves 6-8):

  • 1 chicken: about 1.6kg

  • 2tbsp oil

  • 1 small onion peeled and finely chopped

  • 225g minced pork, or sausage meat

  • 50g no soak dried apricots chopped

  • 50g sliced ham chopped (not the very thin stuff)

  • 75g fresh or frozen cranberries

  • Finely grated zest of ½ orange

  • ½ tsp ground coriander

  • 2tbsp chopped fresh parsley

  • 1tbsp chopped fresh thyme (leaves only)

  • Salt and pepper

  • 1 medium egg separated

Method:

  1. Easing the carcass to one side as you work, scrape the meat away from the breast-bone, but only as far as the top of the breastbone – take care not to cut or pierce the skin. Once the meat has been freed on both sides of the breastbone, lift the carcass and carefully scrape along the ridge of the breastbone to free the ribcage completely. Lift the carcass out and place it in a stockpot. Leg joint where they meat the carcass and cut through the ligaments. Twist the thigh bone free from their sockets but leave attached. Repeat this for the wings.

  2. Remove leg bones: scrape the meat away from thigh bones, then around the joints where they join onto the drumsticks. Cut the sinews but do not break the joints. Continue scraping the meat from the drumsticks pulling the legs inside out as you go. When you get to the end of the joints cut the bones free. Repeat this process with the wings. Cut out the thick white sinews from the breast and legs, keep legs and wings inside out, but push back into the bird through the boring hole – so that the bird forms a neat shape when rolled.

  3. Remove leg bones: scrape meat away from thigh bones, then around the joints where they join onto the drumsticks. Cut the sinews but do not break the joints. Continue scraping the meat from the drumsticks pulling the legs inside out as you go. When you get to the end of the joints cut the bones free. Repeat this process with the wings. Cut out the thick white sinews from the breast and legs, keep legs and wings inside out, but push back into the bird through the boring hole – so that the bird forms a neat shape when rolled.

  4. Make the stuffing: gently fry onion in oil for 5 minutes till soft but not brown. Cool. Add to minced pork, ham, dried apricots, cranberries, orange rind, coriander, and parsley and season. Beat the egg yolk into the mixture. In a separate bowl whisk the egg white till soft peaks and fold into the mix.

  5. Preheat oven to Gas 5/170 fan. Lay chicken upside down on a large sheet of foil. Spoon the filling over the bird and fold the sides of the chicken over, allowing them to overlap a little, form a fat sausage., tuck in the ends neatly.

  6. Roll chicken tightly in the foil, twisting the ends together firmly. Place the roll in a roasting tin and roast for 1 hour 20 minutes. Increase heat to Gas 7/200fan. Split foil carefully across the top of the chicken to reveal skin and roast for a further 10 minutes till brown and juices run clear when pierced with a skewer (do this near base so don’t split skin on top of bird).

  7. Serve it hot or cold – if serving cold leave to cool in the foil.

Adapted from Essentials Magazine

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