A honey glaze gives your roast chicken a glorious golden skin and also improves flavour.
1 whole chicken (about 1.5kg/3 lb)
30ml/2tbsp clear honey
15ml/1 tbsp brandy
25ml/ 1 1/2 tbsp plain flour
150ml/ 1/4pint 2/3 cup chicken stock
green beans to serve
for the stuffing
4 rindless bacon rashers, chopped
2 shallots, chopped
50g/2oz/ 3/4 cup button mushrooms, quartered
15g / 1/2oz/ 1tbsp butter or margarine
2 thick slices of white bread, diced
15ml / 1 tbsp chopped fresh parsley
salt and ground black pepper to taste
- Make the stuffing. Heat the bacon in a frying pan until the fat runs, then add the shallots and mushrooms and fry over a medium heat for 5 minutes. With a slotted spoon, transfer the bacon and vegetables to a bowl. Pour off all but 30ml/2 tbsp bacon fat from the pan. Add the butter or margarine. When it is hot, fry the diced bread until golden brown. Add it to the bacon mixture, stir in the parsley and add salt and pepper to taste. Allow to cool. Preheat the oven to 180 °C/350 °F/Gas 4.
- Pack the stuffing into the body cavity of the chicken. Truss it neatly, then place it in a roasting pan
- Mix the honey with the brandy. Brush half the mixture over the chicken. Roast for 1 1/4-1 1/2 hours, until the chicken is thoroughly cooked. Baste the chicken frequently with the remaining honey mixture during roasting.
- Transfer the chicken to a warmed serving platter. Cover with foil and set aside. Strain the cooking juices into a jug. Skim off the surface fat.
- Stir the flour into the sediment in the roasting tin. Add the remaining degreased cooking juices and the stock. Boil rapidly until the gravy has thickened, stirring constantly. Pour the gravy into a warmed sauceboat and serve with the chicken and lightly cooked green beans. Enjoy!