Roast Chicken with Orange and Hazelnut Stuffings and Gravy

Ingredients:

Chicken:

• 1 large whole Chicken
• 3 tbsp Olive/ Vegetable Oil
• 2 tbsp Five Spice
• 2 Carrots, peeled and cut into big chunks
• 2 Cellery, cut into chunks
• 2 large Onions, cut in half
• 5 cloves Garlic, whole
• Salt and Balck Pepper

Stuffing:

• 200 g Shallots/ white onions, finely sliced
• 40 g Butter
• 1 tbsp Caster Sugar
• 1/2 Orange, zest and juice only
• 1 tbsp fresh Sage
• 50 g Hazelnut, skinned and roasted
• 60 g Breadcrumbs
• 1 Egg, beaten

Method:

• Wash the kitchen under cold water and pat dry with a kitchen towel.
• Rub the oil onto the skin, then cover the whole chicken with five spice, salt and pepper.
• Preheat the oven to 190 C/ Gas mark 5.
• To make the stuffings; Fry the shallots in the butter for 3-4 minutes until soft, then add sugar and orange juice.
• Simmer until all the liquid has evaporated, then remove from the heat.
• Meanwhile grind hazelnuts into small crumbs.
• Mix the shallots with beaten egg, hazelnuts, orange zest, breadcrumbs and sage in a bowl.
• Fill the stuffing into the chicken (3/4 full).
• Line a baking tray with carrot, cellery, onions and garlic and lay the chicken on top of the vegetables. Cover the tray with foil and cook in the preheated oven for 40-45 minutes per kg.
• Remove the foil 20 minutes before chicken is completely cooked. Pour some of the juices in the tray over the chicken and return to the oven until golden on top.
• To make the gravy; after removing the chicken from the tray, put the tray over a hob, then add 1 tbsp of flour and 100 ml boiling water. Mash all the vegetables with a masher or a fork and bring to simmer until gravy has thickened.
• Taste for salt and pepper and sieve to get rid of bits.
• Rest for 10 minutes before serving with roast vegetables and gravy.