You can remove the chicken from its packaging and place it on a platter. Sprinkle salt both inside and outside. It can be left in the refrigerator overnight, loosely wrapped with kitchen paper. Remove the chicken from the fridge an hour before roasting it so that it can reach room temperature.
For the sage-and-onion stuffing, melt butter in a pan and add the onion. Cook it on low heat until it is very soft and transparent. Let the onion cool, and then place it in a bowl. Add the lemon zest, the sage, and the breadcrumbs. Add the salt and pepper and then the egg. Mix well.
When making sausage meat stuffing, melt the butter, fry the onion, and add the apple, herbs, and sausage meat.
Preheat the oven to 220degC/Fan200degC/Gas7. You can calculate the cooking time by weighing the stuffing, then adding it to the weight of the chicken. For every 500g of chicken, you must cook it for 20 minutes plus 15 minutes on high heat. Fill the cavity with the stuffing you choose, leaving a small space between it and the top of the bird to allow air circulation. If you still have some filling, place it at the neck end.
Add the chicken to a roasting pan, add the butter, season, and squeeze the juice of the half lemon over the top. Pour the vermouth or white wine into 100ml water or use 200ml water.
Roast the chicken for 15 minutes. Reduce the temperature to 180degC/Fan160degC/Gas 4, and roast the chicken for the time you have calculated. There are several ways to test the doneness of your food. You can use a meat thermometer or probe to check the temperature of the stuffing. The thickest part should also be at 75degC. The juices will run clear if you poke the most comprehensive part with a skewer or probe. When you wiggle the legs, they should feel loose.
After the bird has been cooked, cover it with aluminum foil to keep it warm. Pour the juices out of the tin and strain any fat. Then set aside the juices.
Pour the gravy: Sprinkle the flour in the roasting pan and heat the pan on low. Pour the white wine into the roux you have made by stirring the flour with the scrapings from the bottom of your roasting tin. This should bubble, and then add the defatted pan juices. You can now transfer the gravy into a.
Serve a tasty, thin gravy with the chicken.
For Cauliflower cheese.
It can be cooked with the chicken in a hot oven or while resting.
Bring a large pot of water to a boil and add some salt. Cook the cauliflower for 4 minutes, until it is tender when pierced by a knife. Drain the cauliflower well and place it in a dish that can be baked.
Pour the milk into a pan and add the mace, bay leaves, and peppercorns. Place the pan on the heat, and bring the milk to a boil. Remove the pan and let the milk infuse until the roux is made.
Melt butter in a second pan. Stir in the cayenne and mustard powder after adding the flour. Stir the flour for about a minute to make it more roux-like. Pour the milk into a large jug and slowly add it to the roux. Stir it until it becomes a smooth paste. Once the texture resembles a liquid, you can gradually add more milk, stirring constantly, until the whole amount is incorporated. Stir in 75g of cheese until it melts. Add salt and white pepper, preferably, if needed.
Pour the sauce on the cauliflower, and sprinkle the remaining cheese. Bake the dish for 30 minutes or until the top is bubbling and brown. Serve with the chicken roast.
