Cut the onions in half. Cut the garlic in half. Cut the Bacon into large lardons. Cut the mushrooms in half, Peel and cut the carrot into thick slices. In a bowl Mix everything together with a drizzle of olive oil and some salt and pepper and place in an oven proof dish that will also fit the chicken after.
Roast for 10 min at 200c.
To make the stuffing melt the butter and slowly sweat the diced onion and garlic until soft but no colour. Add the chilli. Chop the parsley and sage roughly and add it also. Cook for two more minutes then chill. In a mixing bowl add the sausage meat, the cooled onion mixture, the parmesan and breadcrumbs. Mix it all really well and season if needed.
Remove the wishbone from the chicken. Then with your finger you need to gently push it between the breast meat and the skin. Moving your finger all over each breast to make a clear separation to put the stuffing.
Ideally with a piping bag but a spoon will also work put the stuffing between the skin and the breast. Try to put roughly half on each side. Smooth it out and make it even by pressing gently on the skin.
Truss the chicken with some butchers string.
Rub all over with olive oil and season liberally with maldon salt.
Roast for 40 min at 200c then rest somewhere warm for 30 min. after the chicken has rested for 15 min take of the legs and put them back in the oven for 15 min. Make sure to catch any juices that come out of the chicken for the sauce.
In the pan with all the vegetables add the white wine and boil with the vegetables until reduced. Add the stock and reduce until a light sauce consistency is achieved.
Place all the vegetables on a platter and finish carving the chicken and place on top.
Serve this with creamy mashed potatoes or some stone ground polenta finished with lots of butter and parmesan.
Cut the onions in half. Cut the garlic in half. Cut the Bacon into large lardons. Cut the mushrooms in half, Peel and cut the carrot into thick slices. In a bowl Mix everything together with a drizzle of olive oil and some salt and pepper and place in an oven proof dish that will also fit the chicken after.
Roast for 10 min at 200c.
To make the stuffing melt the butter and slowly sweat the diced onion and garlic until soft but no colour. Add the chilli. Chop the parsley and sage roughly and add it also. Cook for two more minutes then chill. In a mixing bowl add the sausage meat, the cooled onion mixture, the parmesan and breadcrumbs. Mix it all really well and season if needed.
Remove the wishbone from the chicken. Then with your finger you need to gently push it between the breast meat and the skin. Moving your finger all over each breast to make a clear separation to put the stuffing.
Ideally with a piping bag but a spoon will also work put the stuffing between the skin and the breast. Try to put roughly half on each side. Smooth it out and make it even by pressing gently on the skin.
Truss the chicken with some butchers string.
Rub all over with olive oil and season liberally with maldon salt.
Roast for 40 min at 200c then rest somewhere warm for 30 min. after the chicken has rested for 15 min take of the legs and put them back in the oven for 15 min. Make sure to catch any juices that come out of the chicken for the sauce.
In the pan with all the vegetables add the white wine and boil with the vegetables until reduced. Add the stock and reduce until a light sauce consistency is achieved.
Place all the vegetables on a platter and finish carving the chicken and place on top.
Serve this with creamy mashed potatoes or some stone ground polenta finished with lots of butter and parmesan.
