Roast Chicken with Brioche and Herb Stuffing

Ingredients

1 Whole Free Range Chicken

150g brioche bread crumbs (buy whole loaf)

100g butter, plus extra for the skin

1 bunch of Parsley

1 bunch of Tarragon chopped

1 tsp Sea Salt

1 tsp Pepper

1 Lemon, zest then cut in half

Method

In a food processor bread crumbs, butter, parsley, tarragon, salt, pepper and lemon zest, process until smooth.

Using the tip of your knife cut inside the breasts to remove the wishbone. Delicately place your hands between the chicken breast and skin to make a pocket. Pipe the stuffing between the skin and breasts, gently stuffing up to make an even layer of the stuffing. If you have time refrigerate place in the fridge uncovered to dry the skin for 1 – 2 days.

Heat an oven to 190 deg C. Brush the chicken skin with butter and season with a sprinkle of salt.

Cook for 45 minutes to 1 hour until the meat is cooked through and the skin is golden all over.

Allow the chicken to rest for 10 minutes before carving. Carve gently to ensure the stuffing remains in between the skin and flesh. Serve with a crisp salad.

Recipe by Michael Weldon