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Roast Chicken with Sausage & Bacon Rolls, Bread Sauce and Gravy - Roasted Potatoes Recipe


For the chicken

• 1 whole english chicken with giblets (if giblets available, chopped)
• 10½oz/300g chicken wings, roughly chopped
• 8 Lincolnshire chipolata sausages
• 8 thin slices streaky bacon (or pancetta)
• 1lb 10oz/750g small to medium waxy potatoes, steamed or boiled in their skins, then peeled
• 4fl oz/125ml dry vermouth
• 9fl oz/250ml good-quality chicken stock
• 2 tbsp olive oil
• Salt and freshly ground pepper

For the bread sauce
• 1 small onion, peeled & finely chopped
• 3½oz/125g fresh white breadcrumbs
• 3 large bay leaves, crumbled
• 18fl oz/500ml milk
• 2½oz /75g butter
• 8 cloves
• A pinch of salt
• Freshly ground white pepper
• A pinch of freshly grated nutmeg
• 1 tbsp double cream

How to prepare

1.    To prepare the bread sauce, heat together the first eight relevant ingredients indicated above (ie. that’s everything but the cream and the breadcrumbs) – do this until they’re just bubbling for two minutes. Then put on the lid, turn off the heat and set the mixture aside to infuse for half an hour. Strain the milk mixture through a fine sieve into a clean pan, pressing down with a spoon to extract all the liquid.

2.    Add the cream to the milk mixture and then gently heat. Whisk in the fresh white breadcrumbs. Leave for a few moments in order to allow the crumbs to swell. Then season to taste with more salt before pouring the sauce into a bowl. Cover with a plate and keep warm until you need it – do this over a pan of hot, but not boiling, water.

3.    Preheat your oven to 200C/400F/Gas 6.

4.    Rub half of the oil over the chicken and then sprinkle it with plenty of salt, before setting it aside.

5.    Heat the remaining tablespoon of oil in a casserole dish and then lightly brown the chopped chicken wings and giblets over a medium heat. Set the prepared chicken on top, placing it between the wings and giblets. Add the vermouth and the pepper before roasting for ten minutes.

6.    Lower the oven temperature to 180/350F/Gas 4 and then cook the chicken for a further period of between 45 minutes to 80 minutes, depending on the weight of the chicken.

7.    Check the chicken by inserting a skewer into the very thickest part of the meat – you will know that it is cooked, if you see that the juices are running clear,.

8.    Remove the skins from the sausages and wrap them in the bacon. Place them into a small roasting dish and cook them alongside the chicken for 20 to25 minutes, or until they are nicely browned. Then keep them warm.

9.    Take the chicken out of the oven and transfer it to a roasting pan, first letting the juices drip back into the casserole dish that the chicken was cooked in. Then cover the chicken with foil and leave it to rest somewhere warm for up to 30 minutes.

10.    Add the chicken stock to the roasting pan and place it over a medium heat, cooking it until the liquid becomes a rich gravy. Then strain this into the casserole dish.

11.    Add the cooked potatoes to the casserole dish before turning them in the juices over a medium heat on top of the stove. Then return them back into the oven until they are ready.

12.    Carve the chicken onto a warmed serving dish, surround with the potatoes and the sausage and bacon rolls. You can serve the gravy juices and bread sauce at the table.

Eat & enjoy,