Herb Struffed Chicken with Lemon Sauce
Preparation time 20 minutes, cooking time 2 hours
1 x 2 kilo/4 ½ lb whole chicken
200g/7oz cream cheese
1 tbsp chopped chives
1 tsp chopped rosemary
3 spring onions, finely chopped
salt and pepper
500ml/17floz white wine
Olive oil to drizzle
300ml/10floz double cream
Preheat the oven to Gas Mark 5/190C/375F. Starting at the neck, push your thumbs under the skin of the chicken to form a pocket. Mix together the cheese, chives, rosemary, spring onions and zest of two of the lemons and season with salt and pepper. Spoon the cheese under the skin of the chicken and smooth out evenly using your fingers. Cut two lemons in half and place in the chicken cavity. Season the chicken, place in a roasting tin and drizzle with olive oil.
Roast for 20 minutes and then add the wine to the tin. Cook the chicken for a further 1 ½ - 1 ¾ hours, basting regularly, until the juices of the chicken run clear, then remove from the oven.
Whilst the chicken is resting, pour the juices from the roasting pan into a saucepan and add the juice of the remaining two lemons. Simmer gently for 5 minutes, then add the cream and season with salt and pepper. Whisk over a gentle heat for a further minute to thicken. Serve the warm roast chicken with the lemon sauce and seasonal vegetables.
Reaching the final of Masterchef 2007 was a rollercoaster of emotion, with huge highs and lows, but I loved every minute and learnt a huge amount. I owe a great deal to John and Gregg who had faith in my ability when I did not believe in myself. Since competing on the programme my life has changed considerably. I now write cookery columns for two magazines, give cookery demonstrations and am just working on my 13th cook book - unlucky number for some but not for me!!! I love all forms of country cooking, using seasonal and locally sourced produce. This blog is to enable me to share with you a few of my recipes and baking ideas. Enjoy Hannah xxxx