British Recipes | Surrey Roast Chicken
Traditional South East Recipe
This British recipe was originally made with the White Dorking chicken, which was once the main breed of poultry in South East England. Today, any medium to large sized Chicken from the supermarket can be used. Serve with sausages, roast potatoes, a selection of vegetables and gravy.
Surrey Roast Chicken
Time to Prepare: 20 minutes.
Time to Cook: Around 2 hours.
Great For: Simple tastes, lets the flavour of the Chicken speak for itself.
Ingredients
- 1 2Kg Chicken
- 15 Grammes of Butter
- 1 Small Onion, finely chopped
- 100 Grammes of white breadcrumbs
- 4 Rashers of Streaky bacon
- 1 Zest of a small Lemon
- 1 Heaped tablespoon of fresh parsley
- Salt and black pepper
- 1 Egg
Preparation Instructions
- Preheat the oven to 200C/ Gas Mark 6.
- Lightly season the cavity of the chicken. Melt the butter in a saucepan and fry the onion until it is soft and transparent.
- Mix together the breadcrumbs, bacon, lemon zest and parsley, then stir in the onion and butter. Season to taste and then bind with the beaten egg. Use this mixture to stuff the chicken, then truss it neatly.
- Brush the chicken with a little melted butter or place a piece of fat bacon over the breast. Place on a wire rack in a roasting tin and cook for 1 1/4 to 1 1/2 hours, basting occasionally.
- About 15 minutes before the end of the cooking time, remove the bacon (if using) to allow the breast to brown.
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