Roast Chicken with Ballymaloe Cranberry Sauce | Ballymaloe Foods

Ingredients

• 1 free-range chicken
• Sunflower oil
• Potatoes (washed and peeled)
• For the stuffing:
• 30-60g butter
• 2 cups breadcrumbs
• 1 bunch spring onions (finely sliced)
• 1 large onion (finely chopped)
• ½ cup parsley (chopped) (or a mix of thyme, sage and rosemary)
• ¼ tsp salt
• ¼ tsp pepper
• For the gravy:
• 1 pint chicken stock (cold water, chicken bones, carrots, onions, peppercorns, thyme, parsley)
• Roux
• Pinch of salt & pepper
• Ballymaloe Cranberry Sauce (to serve)