Why slave over a turkey when you can serve a much juicier roast chicken that comes with a hint of spice? If you’re expecting a crowd, simply double or triple the recipe. And trust us when we tell you that you’ll want lots of leftover stuffing to enjoy again the morning after.
Serves 4 to 6 pax
5 red chillies, sliced
4 shallots, peeled and roughly sliced1cm piece galangal
3 tbsp dark soy sauce
1 tbsp sugar
1 tsp lime juice
½ tsp salt
1 tbsp cooking oil
1 large fresh chicken, head and feet removed
6 carrots, peeled and sliced into 1cm pieces
4 potatoes, peeled and cut into chunks
1 tsp salt
2 tbsp cooking oil
For the stuffing:
4 slices wholewheat bread, cut into 2cm cubes
3 tbsp cooking oil1 red onion, finely chopped
2 cloves garlic, finely chopped
80g chicken livers, cleaned and finely chopped
3 tbsp brandy, whisky or rum
1 – 2 tbsp sambal oelek or any sambal of your choice
1 small can button mushrooms, drained and sliced
6 baby corn, sliced
¾ cup stuffing mix (try Pepperidge Farm Cornbread Stuffing)
1 cup chicken stock
salt and ground white pepper, to taste
1. Place chillies, shallots and galangal in a small food processor and blitz to a paste. Alternatively, pound to a paste using a mortar and pestle.
2. Place the paste in a bowl, along with the soy, sugar, lime juice, salt and cooking oil. Stir to mix well.
3. Rub this mixture all over the chicken and under its skin. Place the chicken and any marinade in a large zipper bag and leave in the fridge to marinate for at least 4 hours or overnight.
4. To make stuffing, pre-heat oven to 190°C. Place the cubes of bread on a baking tray and toast till brown, about 8 to 10 mins, turning the pieces occasionally. Remove the croutons from the oven and set aside.
5. Heat oil in a large frying pan over medium-high heat. Fry the onion and garlic until the onion starts to soften, then add the chicken liver.
6. Fry for a minute, then add the brandy, whisky or rum. Stir-fry until the alcohol has evaporated.
7. Add the sambal and stir to mix. Then add the mushrooms, corn, stuffing mix and toasted croutons. Stir-fry to mix and gradually add the chicken stock, stirring as you pour.
8. Taste and add salt and pepper. Remove from heat and set aside. You can make this stuffing a day or two in advance and keep it refrigerated.
9. Remove chicken from the fridge an hour before roasting. When the chicken has come to room temperature, pre-heat oven to 180°C.
10. Fill the chicken’s cavity with the stuffing. If you have any extra stuffing leftover, place in a oven-proof bowl to heat up later on.
11. Place the carrots and potatoes in a roasting tin and toss with a teaspoon of salt and 2 tbsp of oil.
12. Place the chicken on top of the vegetables and pour over any remaining marinade. Roast for about 1 hour. Then turn up the heat to 200°C and roast for another 10 mins or until the skin is crisp and golden.
13. Remove chicken from the oven and allow it to rest for at least 10 mins before carving. If you have any leftover stuffing, place it in the oven in an oven-proof bowl, and bake for 20 minutes at 180°C.