Roasted Stuff Chicken

Roasted Chicken... I love it in any way... Roasted percik, plain roast, honey roast, black pepper roast or herb roast. This time i try to play with stuffing inside to get extra flavor. I got this idea from roast turkey for christmas... they stuff the turkey cavity and roast it.
Now i'm not exactly follow the turkey stuffing recipe, I just use what ever i have on hand. And you can add any ingredients u like for stuffing... such as lemon if u want the zang, add prune or raisin to get a little sweet or if u like garlic, just put in clove of garlic (don't peel, if not the pungent of garlic to strong) inside the chicken cavity. And Also herbs... any herbs like thyme, rosemary, sage terragon etc..

To make a good roasted chicken, the most important thing is to get a fresh chicken (fresher is better). I prefer buy chicken from wet market rather than hypermaket, there are fresher.

What u need are :

• 1 whole chicken (about 1.7 - 2.0 kg)
• 2 tbsp butter
• Salt
• Freshly ground black pepper

For Stuffing :

• 1 onion (chopped)
• 1 carrot (chopped)
• 1 tbsp chopped sage
• 1 1/2 tbsp dried cranberry (chopped)
• 1 tsp chicken stock powder
• 1 tsp honey
• 3 tbsp bread crumbs
• 2 tbsp olive oil
• salt and pepper to taste

For Sauce :

• 1 1/2 tbsp butter
• 1 tbsp flour
• 1/2 onion (finely chopped)
• 1 tbsp chopped sage
• 1 tbsp chicken stock powder (mix with 2 cups of water)
• 1 tsp honey
• juice from chicken that u roast
• salt and pepper to taste

How to make :

1. Clean the chicken and pat dry using kitchen towel outside and inside. put aside.
2. Heat olive oil in a pan over medium heat. Add onion and carrot, saute for 3 - 4 minutes until the onion soft.
3. Add sage and cranberry, saute for a while. Add chicken stock and honey, simmer. Add breadcrumbs, season with salt n pepper and mix well. Turn off the heat.
4. Put all the stuffing inside the chicken cavity, tie the leg to make sure the stuffing will not come out during roasting.
5. Rub all over the chicken with butter. Season with salt and pepper. covered and marinate for 30 minutes. Meanwhile, heat oven at 200C.
6. Roast chicken at 200C for 20 minutes and turn the oven temperature to 190C and roast for another 1 1/4 hours.
7. To check the chicken either its cook or not, using a knife tip, chuck at tight and clear juice running out, so the chicken is cook. if not roast for another few minutes.
8. take the chicken out from oven and covered with aluminium foil for 10 minutes before serve.

To make sauce :

1. Melt butter ina p over low heat. once all the butter melted, add flour. mix flour and butter well, and saute for few minutes until the flour turn to slightly golden brown. turn off heat and put this buttered flour aside.
2. Using the same pan, saute onion with olive oil until brown. add sage, chicken stock, honey, juice from roast chicken. simmer for 3 minutes. Add buttered flour and stir to mix.
3. Pour sauce into a blender and process until smooth. pour the sauce back into the pan , season with salt and pepper and cook for another 2 minutes.
4. sieve the sauce into a bowl. discard any lumps. Add a knob of butter (2 tsp), stir until butter melt and mix well.
5. Serve with roast chicken.