Roast chicken stuffed with black pudding and apple and mustard sauce
A good autumnal spin on the roast chicken Sunday lunch. Get good-quality black pudding; I use Clonakilty, though it’s not available everywhere. Preparing the sauce ahead makes things easy.
Ingrediënten
FOR THE STUFFING
- 25 g scant 1oz unsalted butter
- ½ onion finely chopped
- 125 g 4½oz black pudding, cut into chunks
- 100 g 3½oz streaky bacon, rind removed and chopped
- 1 small tart eating apple peeled, cored and cut into small chunks (you should have 125g/4½oz)
- 100 g 3½oz white or brown breadcrumbs
- leaves from 4 sprigs of thyme
- 1 egg lightly beaten
- salt and pepper
FOR THE CHICKEN
- 2 kg 4lb 8oz chicken
- 15 g ½oz unsalted butter
- FOR THE MUSTARD SAUCE
- 15 g ½oz unsalted butter
- 4 shallots finely chopped
- 3½ tbsp white wine vinegar
- 150 ml 5fl oz dry white wine
- 200 ml 7fl oz double cream
- 2 tbsp Dijon mustard
- squeeze of lemon juice
Instructies
- Start with the stuffing.
- Melt the butter in a saucepan and sauté the onion, black pudding, bacon and apple together until golden.
- Mix with all the other stuffing ingredients, season well and leave to cool.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Season the chicken inside, then stuff it and season the outside.
- Set in a roasting tin and smear butter over the top of the bird.
- Put in the hot oven and roast for 1 hour 30 minutes.
- Remove to a warmed platter, cover with a double layer of foil and keep the bird warm.
- Leave to rest for 15 minutes.
- Pour the cooking juices out of the roasting tin and skim off the fat.
- Pour 150ml (5fl oz) of water into the roasting tin and set it over a medium-high heat.
- Boil, scraping the base of the roasting tin, until you have about 75ml (2½fl oz) left.
- Add to the skimmed chicken juices and heat through.
- Make the Mustard sauce, adding the chicken juices.
- If it is too thick, add water until you get the consistency you want (about that of single cream).
- Check for seasoning and serve with the chicken, its juices and the stuffing.
