1 Large free range Chicken
250 g Chicken stock
100 ml Olive oil
200 ml La Motte Chardonnay
80 g Raisins
60 White grapes
6 Bacon slices
60 ml Olive oil
1 Garlic clove, minced
1 Lemon zest, grated
150 g Onion, chopped
8 Sage leaves chopped
20 g Flat leave parsley
50 g Stale sourdough crumbs
80 ml Medium cream sherry
30 ml Sherry vinegar
50 ml Chicken stock
80 g Butter
To make the stuffing, cube the bacon. In a pan, heat the olive oil. Add the bacon and fry till almost crispy, now add the garlic, onions, lemon zest.
Cook well, stirring occasionally, Deglaze with the sherry vinegar and sherry.
Then add the fresh breadcrumbs. Add the 50ml of chicken stock and 80g of butter. Mix well and add the sage and parsley
Take off the heat and leave to rest for 2-3 minutes. Cool the stuffing completely.
Place the cleaned chicken on a roasting pan, using your fingers gently separate the skin from the chicken. Stuff the chicken under the skin with the stuffing and gently spread the stuffing all over the breasts. Trust your chicken.
Rub with the olive oil and season with salt and pepper.
Place in the oven and cook for 50 minutes then add the wine to the pan and leave to cook for another 20 minutes.
Remove your bird from the oven tray and cover with foil to rest for 15min.
Now add the stock to the oven tray with the raisins and the grapes. Simmer gently until the sauce is reduced by half.