Ingredients
- 1.5 kg (3 lb 5 oz) chicken
- 45 g (1 1/2 oz) butter
- 1 onion, finely chopped
- 1 celery stalk, thinly sliced
- 160 g (5 1/2 oz/2 cups) fresh white breadcrumbs
- 1/2 teaspoon white pepper
- 10 large sage leaves, shredded or 1 1/2 teaspoons dried sage
- 4 tablespoons finely chopped parsley
- 2 egg whites, lightly beaten
- 30 g (1 oz) butter, melted
- 1 tablespoon plain (all-purpose) flour
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Remove the giblets and any large fat deposits from the chicken. Wipe the chicken and pat dry with paper towels. Tuck the wing tips under the chicken. Grease a large shallow baking dish.
2. Heat the butter in a saucepan. Add the onion and celery and cook for 3-4 minutes, or until the onion is soft. Transfer the mixture to a bowl, add the breadcrumbs, salt, pepper, sage, parsley and egg whites. The stuffing should be very moist.
3. Spoon the stuffing into the chicken cavity and close with a skewer or toothpick. Tie the wings and drumsticks with string. Brush the chicken all over with the melted butter. Place the chicken in the baking dish. Bake for 1 1/2 hours, basting occasionally. Cook until the juices run clear, when the thigh is pierced with a skewer. Transfer the chicken to a serving dish, cover and let stand for 10 minutes before carving.
4. Meanwhile, to make the gravy, transfer the baking dish to the stovetop. Add the flour to the pan juices and blend to a smooth paste. Stir constantly over low heat for 5 minutes, or until the gravy boils and thickens. If the gravy is too thick, add a little water or chicken stock. Season. Serve the chicken with the gravy and stuffing.
