Roast Chicken with Sage and Onion Stuffing

• 1 medium Whole chicken, whole
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 80 g Unsalted butter
• 1 large Yellow onion
• 10 g Fresh sage
• 10 g Fresh parsley
• 120 g Breadcrumbs
• 1 Egg
• 250 ml Chicken stock

1. Heat the oven to 200°C (390°F). Pat the chicken dry, then season it all over with 1 tsp of the fine sea salt and 1/2 tsp of the black pepper. Put the chicken in a roasting pan and leave at room temperature while you start the stuffing.
2. Melt 30 g of the unsalted butter in a saucepan over medium heat. Finely chop the yellow onion and cook for 8 to 10 minutes until soft and lightly golden. Take off the heat.
3. Finely chop the fresh sage and fresh parsley. In a mixing bowl, combine the breadcrumbs with the cooked onion, herbs, the remaining 1 tsp fine sea salt and the remaining 1/2 tsp black pepper. Beat in the egg, then mix in 100 ml of the chicken stock to make a moist mixture that holds together when pressed.
4. Grease a baking dish with a little of the remaining unsalted butter, then pack in the stuffing and dot the top with the rest of the butter. Bake alongside the chicken for 35 to 40 minutes, until deeply golden on top and piping hot in the centre. If it colours too quickly, loosely cover with foil.
5. Roast the chicken for 1 hour 10 minutes to 1 hour 20 minutes, until the skin is crisp and the juices run clear when the thickest part of the thigh is pierced. For accuracy, check that the thickest part of the thigh reaches 75°C (170°F). Rest the chicken on a board for 15 minutes before carving.
6. While the chicken rests, carefully pour off most of the fat from the roasting pan, leaving the browned juices behind. Place the pan over medium heat, add the remaining chicken stock and scrape up the sticky bits, simmering for 3 to 5 minutes until slightly reduced. Taste and season with a pinch more fine sea salt and black pepper if needed, then serve with the carved chicken and stuffing.

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