Roast Chicken with Bread Sauce
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1.6 kg roasting chicken 2 cups wholemeal breadcrumbs 1/2 cup chopped parsley
2 teaspoons grated lemon rind 30 g butter 1/2 cup chopped celery
1 medium onion, diced 2 cloves garlic, crushed 1 egg, lightly beaten
melted butter, to glaze ground pepper 1 cup chicken stock
2 tablespoons plain flour 1 cup chicken stock, extra for gravy Bread Sauce: 1 cup milk
1 small onion 4 whole cloves 2 bay leaves
1 clove garlic, peeled and left whole 4 peppercorns 1 cup wholemeal breadcrumbs
1 teaspoon butter 1/4 cup cream



1 Preheat oven to 190 C. Place breadcrumbs in a bowl, add parsley and lemon rind. Melt butter; when foaming add celery and onion, cook 2 minutes. Add garlic and cook 1 minute longer. Stir through breadcrumbs and beaten egg.
2 Place breadcrumb stuffing in chicken, truss with string to hold shape. Brush with melted butter, season with pepper.
3 Place on a rack in a roasting pan. Pour stock onto base of pan. Cover chicken with foil and cook at 190 C for 30 minutes. Remove foil and cook a further 40 minutes to 1 hour, until the chicken is golden brown and cooked through.
4 While chicken is roasting, prepare the bread sauce. Place milk in a pan, add onion studded with cloves, bay leaves, garlic clove and peppercorns. Bring milk to the boil, reduce heat and simmer 2 minutes. Remove from heat.
5 Strain milk and discard solids. Add breadcrumbs to milk, bring back to boil then reduce heat. Add butter and cream; keep sauce warm.
6 Allow chicken to stand covered for 10 minutes before carving. Meanwhile, prepare a pan gravy. Blend 2 tablespoons flour with juices in roasting pan, cook for 1 minute. Add extra chicken stock, stir to blend, cook, stirring until gravy thickens.
7 Serve with bread sauce and pan gravy.

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