This is classic winter comfort food. Perfect if you have guests. Serve with Excelsior Merlot.
Why is this the right wine choice? Merlot is a friend of everyday home-style dishes. It is an unexpected gastronomic delight paired with roast chicken with a sage and onion stuffing.
To serve 8 you will need:
- 4 onions, peeled, quartered
- 8 fresh sage leaves
- 125g fresh breadcrumbs
- 40g butter, plus extra for brushing
- 1 free-range egg yolk
- pinch freshly grated nutmeg
- salt and freshly ground black pepper
- 100ml water
- 2 x 1kg free-range chickens
What to do:
- For the chicken and stuffing, preheat the oven to 180C/350F/Gas 4.
- Cook the onions in a pan of boiling water for four minutes, then add the sage leaves and continue to boil for a further minute. Drain well and place into the bowl of a food processor. Add the breadcrumbs, butter, egg yolk, nutmeg, salt and freshly ground black pepper. Blend until the mixture is just combined and resembles large breadcrumbs (do not blend to a paste).
- Stuff the chickens with equal quantities of the stuffing mixture. Rub the extra butter over the outside of the chickens, then season, to taste, with salt and freshly ground black pepper.
- Place the chickens into a roasting tin, breast-sides up, and add just enough water to cover the bottom of the roasting tin. Cover the roasting tin with foil.
- Cook the chickens in the oven for 1½-2 hours (cook the chickens for 1 hour per kg, allowing the weight of the stuffing to factor in as well). Remove the foil 20 minutes before the end of the cooking time and strain off the juices, reserving it for gravy.
- Return the chicken to the oven uncovered for the final 20 minutes, until the chicken is cooked through and the skin is golden-brown and crisp. (To check if the chicken is cooked, the juices should run clear when the chicken is pierced between the leg and the body).
Adapted from Hairy Bikers