Asian Christmas Roast Chicken
1 whole chicken (1.5kg)
2 Russet potatoes, diced
400g button mushroom, sliced
200g oyster mushroom
1 carrot, diced
1 celery stick, diced
1 cup French loaf, cut into small pieces
8 garlic cloves with skin
1 yellow onion, chopped
1 tsp salt
1 tsp pepper
1 tsp chilli flakes
Butter mix for the chicken. Mix together.
1 tsp chili flake
1/2 tsp black pepper
Melt butter over low heat. Add onion, garlic, potatoes , carrot and celery. Cook for 5 mins.
Add mushrooms, bread, salt, pepper, chilli flakes and herbs. Cook for 2 mins.
Fill chicken with stuffings. Keep aside balance stuffing. Rub butter mixture all over the chicken.
Place chicken and balance of the stuffing in a roasting tin. Cook for about 45 mins at 200 degrees Celcius. Baste chicken every 15mins.
Note: To make sauce, place the roasting tin with roasted stuffing (balance) over medium heat, mix in 4 tbsp of flour and 500ml chicken stock. Cook for 7 mins. Then remove from fire.
Tips: Once the chicken is cooked, remove from oven. Then cover with an aluminium foil for 15 mins to keep it moist .