Stuffed Roast Chicken the traditional Sunday lunch serve with roasted root vegetables. Nice luxury occasion recipe serve for thanksgiving

Serves: 4 

Preparation: I 5—20 mins 

Cooking: about 1 3/4 hours

Ingredients 

text: chicken I x 2 kg (4 Ib)

salt and pepper

flat leaf parsley to garnish

Stuffing:

butter 40 g (3 tablespoons)

onion I small, finely chopped

celery stalk I, finely chopped

wheat breadcrumbs 75 g ( 1/3 cup)

raisins 25 g (2 tablespoons)

chopped parsley I tablespoon

lemon 1,zest

lemon juice I tablespoon

Method 

Make the stuffing. Meft 15 g (I tablespoon) of the butter and gently fry the onion and celery for 4—5 minutes.

Mix the onion, celery, breadcrumbs, raisins, half the chopped parsley and half the lemon zest.

Bind the stuffing with half the lemon juice and stuff the chicken.Truss the bird and set it on a rack in a roasting pan.

Gently meft the remaining butter. 

Stir in the remaining parsley, lemon zest and juice and season lightly. Use to baste the chicken several times as it cooks.

 Roast the chicken in a preheated oven. 190°C (375°F). for about 1 1/2 hours, until the juices run clear.

Remove the string. set the chicken on a warm dish and garnish with flat leaf parsley.