Whole stuffed Chicken (+/-2kg) raw

How to cook the perfect Roast Chicken

For the Chicken:

• 1 whole chicken
• 1 tablespoon unsalted butter, melted
• 1 tablespoon cold unsalted butter, cut into small pieces
• Fresh thyme, rosemary, and sage, optional
• Salt, to taste
• Freshly ground black pepper, to taste

For the Pan Gravy:

• Drippings from the chicken
• 3 tablespoons all-purpose flour
• 1 1/2 to 2 cups chicken stock

Steps to Make It

Prepare the Chicken

• Gather the ingredients.
• Preheat the oven to 190 C. Line a roasting pan with foil and set a rack in the pan.
• Using your hands or a brush, rub the chicken with the melted butter
• Tuck the pieces of cold butter under the chicken's skin along with the optional fresh herbs. Sprinkle the chicken generously with salt and pepper.

Roast the Chicken

• Place the chicken, breast-side up, on the rack in the roasting pan.
• Roast the whole chicken in the preheated oven for about 1 hour and 30 minutes to 1 hour and 45 minutes, basting several times with the pan juices. When done, the internal temperature of the thickest part of the thigh, away from fat and bone must read the minimum safe temperature for consumption of 74C. The stuffing needs to have the same temperature reading.
• Once cooked thoroughly, remove from the oven, and let rest for about 15 minutes.

Make the Pan Gravy

• Skim off the fat from the pan drippings or use a fat separator. Reserve the fat.
• Add three tablespoons of fat back in the roasting pan, reserving the remaining drippings. Add the flour and stir to make a roux. Cook on the stove, stirring, for two minutes.
• Put the reserved drippings in a 2-cup measuring cup and add enough chicken stock until you have 2 full cups of liquid.
• Gradually stir the chicken stock mixture into the roux mixture. Continue cooking the gravy until thickened, stirring constantly. Season with salt and pepper to taste.

Carve and Serve the Chicken

• Carve the chicken and serve with cooked stuffing and pan gravy.