Sage & Onion Chicken Roast by Chef Jason Desouza | Recipe

METHOD :

For the marination + stuffing:

• In a cast-iron pan, heat olive oil and half the salted butter.
• Add in slit fresh red chilies and finely chopped ginger and garlic. Sauté in the buttery emulsion.
• Add in the finely chopped sage leaves. Follow it up by adding the finely chopped red onions and sauté until translucent.
• Season with ample celery sea salt and freshly milled black pepper.
• Remove half the mix for the marination and set aside.
• Into the same pan, with the other half, add in the finely sliced leeks and sauté.
• Add in the remaining salted butter and cubed French baguette. Allow it to crisp and turn golden brown.
• Let the stuffing cool.
• Preheat the oven to 200°C for 15 minutes.
• Marinate the whole chicken with the sage and onion marination.
• Lift the skin and place the marination between the skin and meat. Ensure you use all the marination and rub leftover marinade over the skin of the chicken.
• Truss the chicken legs and wings with toothpicks to or a trussing thread to secure.
• Place the chicken on a tray, breast side down (this ensures it stays moist), and apply remaining marinade on the back of the chicken.
• Bake at 200°C for 40 minutes, 30 minutes breast side down and breast side up for the last 10 minutes for an even browning.
• Take out of the oven, remove the toothpicks trussed together, and garnish with finely chopped parsley.
• Serve along with the pan juices and stuffing on the side.

Chef's Tip: Never stuff the bird with the stuffing; it always tastes better cooked and served separately.