Roast Chicken with Celery and Orange Stuffing from Students' Cookbook by Sophie Grigson
A glistening, golden-brown roast chicken makes a wonderful meal, suitable for a special occasion or Sunday lunch shared with friends. Check very carefully that the chicken is cooked right through b...
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Ingredients
- 1 1/2-1 3/4 kg (3½-4 lb) chicken, without giblets, thawed if frozen
- salt
- pepper
- 25 g (1 oz) butter
- 15 g (½ oz) butter
- 65 g (2½ oz) fresh white or brown breadcrumbs
- 2 celery sticks, chopped
- 1 onion, chopped
- 1 tablespoon plain flour
- 1 egg, beaten
- finely grated zest and juice of 1 orange
- 1 tablespoon chopped fresh parsley
- 300 ml (½ pint) chicken stock, or vegetable cooking water
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