How to make delicious roast chicken | stuffed roast chicken

how to make delicious roast chicken with bacon and mushroom stuffing and red wine gravy, It's a delicious dish of grilled chicken plus bacon, a delicious recipe for lunch or dinner of grilled chicken, this is the best and easiest way to cook grilled chicken with red wine broth and pork for dinner, my favorite dish is always grilled chicken

There's nothing wrong with chicken and red wine: think coq au vin or cacciatore. Just choose a lighter red and you'll be laughing. This chicken is like a roasted version of the French classic coq au vin

INGREDIENTS

* 250g sliced mushrooms
* 50g butter
* 1 large onion, diced
* 2 cloves garlic, roughly chopped
* 100g bacon
* 6 sprigs thyme, leaves only
* 2 cups fresh breadcrumbs
* 1 egg
* ½ tsp salt, plus extra to season
* 1 Lilydale whole chicken (about 1.7kg)
* 1 tbsp dark soy sauce
* 1 carrot, halved
* 1 stick of celery, cut into 5cm lengths

Red wine gravy
* 1 onion, finely diced
* 1 tsp flour
* ½ cup red wine
* 1 cup chicken stock
* ½ tsp dark soy sauce
* 15 g cold butter
* ½ tsp red wine vinegar

METHOD

1- Microwave the mushrooms uncovered for 3 minutes.

2- Heat a medium frying pan over medium heat and add the butter and onions. Cook the onions for about 1 minute, then add the garlic and cook for a further 2 minutes until the onions are translucent. Add the bacon, mushrooms and thyme and fry until browned.

3- Pour everything over the breadcrumbs, crack in the egg, add the salt and mix well.

4- Stuff into the cavity of the chicken and rub the skin of the chicken with soy sauce. Season well with salt and pepper.

5- Heat your oven to 200C fan. Place the chopped carrot and celery on a roasting tray with the chicken and roast for 75 minutes. Remove from the oven. Transfer the chicken to a separate plate and rest for 15 minutes.

6- To make the gravy, place the roasting pan over medium heat and add the onion. Fry the onion for about 5 minutes (you can add a little butter if there is not enough oil in the tray), then add the flour. Stir to a roux, then add the red wine, chicken stock and soy sauce. Scrape up the drippings from the tray and then transfer the sauce to a saucepan, discarding the carrot and celery. Bring to a simmer for about 10 minutes until thickened, then whisk in the cold butter and red wine vinegar.

7- Serve the chicken with the red wine sauce on the side.

This recipe is from episode three of Good Food's new TV show, Good Food Kitchen
https://www.goodfood.com.au/gfkitchen