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The Empress of India’s roast chicken with bread sauce and stuffing

The Empress of India’s roast chicken with bread sauce and stuffing

Name: The Empress of India’s roast chicken with bread sauce and stuffing
Total time: 1 h 45 min
Yield: serves 2
Cuisine: British
Ingredients: 1 free-range chicken about 1.4 kg (The Empress uses Devonshire Bronze); softened butter; a squeeze of juice lemon; 1 onion finely chopped; leaves picked and chopped to make 1 tsp thyme; chopped to make 1 tsp sage; 50g butter; 100g cooked peeled chestnuts chopped; fresh chicken stock cube or concentrate made up to 75ml; a couple of handfuls fresh breadcrumbs; 300ml milk; 1 sprig thyme; 2 bay leaves; 6 white peppercorns; 6 cloves; ¼ onion; ½ carrot; freshly grated nutmeg a pinch; 100g fresh breadcrumbs; a dash double cream

Published: March 25, 2015 at 4:07 PM

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serves 2

Easy

Total time: 1 hr and 45 mins

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Roast chicken with bread sauce and stuffing is an all time classic. The Empress of India’s modern twist on the dish will elevate a Sunday lunch into a special occasion, with rich bread sauce and herby chestnut stuffing.

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Ingredients

Nutrition

1 free-range chicken

about 1.4 kg (The Empress uses Devonshire Bronze)
softened butter
a squeeze of juice lemon

sage and chestnut stuffing

1 onion

finely chopped
leaves picked and chopped to make 1 tsp thyme
chopped to make 1 tsp sage
50g butter
100g cooked peeled chestnuts

chopped
fresh chicken stock

cube or concentrate made up to 75ml
a couple of handfuls fresh breadcrumbs

bread sauce

300ml milk
1 sprig thyme
2 bay leaves
6 white peppercorns
6 cloves
¼ onion
½ carrot
freshly grated nutmeg

a pinch
100g fresh breadcrumbs
a dash double cream

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

Method

step 1

To make the stuffing, gently cook the onion, thyme and sage in the butter until soft but not coloured. Add the chestnuts and cook for another 2 minutes. Add the chicken stock and bring to a simmer. Add enough breadcrumbs for the mixture to bind together and become thick. Cool and set in the fridge for 30 minutes.
step 2

Heat the oven to 200c/fan 180c/gas 6. Stuff the chicken under the skin at the neck, using string or cocktail sticks to keep it in place. Rub soft butter all over and give it a squeeze of lemon juice. Put on a rack over a roasting tray containing a little water and cook for 20 minutes. Reduce the temperature to 180c/fan 160c/gas 4 and cook for a further 40 minutes or until the juices run clear when the thigh is pierced with a skewer. Rest the chicken under foil for 20 minutes.
step 3

To make the bread sauce, put the milk in a pan with all the ingredients except the breadcrumbs and cream. Leave on a low heat to infuse for 20 minutes, then sieve. About 5 minutes before you serve the chicken, bring the milk to a simmer and whisk in the fresh breadcrumbs until the sauce thickens, then add a dash of cream to give a smooth texture.
step 4

Serve the chicken, stuffing and sauce with your favourite vegetables. The Empress serves this with braised red cabbage, cauliflower cheese, roast potatoes and pigs in blankets.

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