English Roast Chicken

Ingredients

• 6 slices streaky bacon smoked
• 1  bay leaf 
• 2 ounces bread crumbs fresh
• 1 ounce butter 
• 1 tablespoon butter 
• 1  carrots cut into pieces
• 5 pound meat from a rotisserie chicken free-range for gravy including neck and giblets,
• 6 servings chicken neck and giblets 
• 1  eggs beaten
• 2 tablespoons flour all-purpose
• 6 servings flour for coating
• 1 tablespoon sage fresh finely chopped
• 6 servings serving suggestion: gravy 
• 0.5  juice of lemon juiced
• 0.5  optional: lemon sliced
• 6 servings lemon rind grated
• 1 medium onion peeled
• 1 small onion 
• 1 small onion finely chopped
• 1 small bunch parsley finely chopped
• 8  peppercorns 
• 12  potatoes peeled
• 6 servings salt and pepper black freshly ground
• 6 servings salt and pepper freshly ground
• 2 tablespoons unrefined sunflower oil 
• 2 tablespoons unrefined sunflower oil for roasting
• 6 servings splash white wine 

Equipment

• sauce pan
• oven
• knife
• mixing bowl
• sieve
• roasting pan

Directions

1. Position an oven rack in the middle of the oven and preheat to 425 degrees F.
2. To prepare the chicken, lift the skin gently with a knife and insert some small pieces of butter and slices of lemon under the breast.
3. Make a ball of the stuffing and place in the cavity. Tie the chicken together with a string.
4. Lay 6 pieces of streaky smoked bacon over the chicken. Season with salt and freshly ground pepper. Rub salt and butter into the skin.
5. Heat oil in roasting pan and put the chicken and the onion into it. Cook for 1 hour and 30 minutes. Baste the chicken thoroughly every 20 minutes. After 1 hour and 10 minutes remove the crispy bacon slices and place them on a dish for serving. Return the chicken to the oven for another 20 minutes.
6. To make stock, combine the giblets with a bay leaf and an onion in a saucepan. Cover with water and bring to a boil.
7. Add carrot and peppercorns. When the chicken is cooked, transfer it to a plate and keep warm.
8. Put the roasting tin on heat and drain off fat with a spoon.
9. Add 2 tablespoons of flour to the juice. Keep stirring. When the juice is brown add the stock. Sieve the gravy to remove any lumps.
10. Add a splash of white wine if desired.
11. In a medium saucepan melt the butter and sweat the onions until translucent.
12. Combine the chopped herbs, breadcrumbs, beaten egg, lemon juice and zest in a medium-mixing bowl.
13. Add onions and mix thoroughly.
14. Preheat oven to 425 degrees F.
15. Parboil the potatoes. Coat them in flour. Put in a roasting tin with very hot sunflower oil. Roast for 30 minutes.