Recipe: Roast chicken with Flahvan's apricot and oatmeal stuffing
Michael O’Connor, from The Barking Dog in Belfast, has teamed up with Flahavan’s to make sure you’ll really enjoy getting yours!
What you'll need
1.5 kg whole chicken
400g sausage meat
160g Flahavan’s Irish Coarse Cut Oatmeal
100g girolle mushrooms
100g dried apricots
4 shallots, finely diced
2 tbsp chopped chives
2 tbsp chopped parsley
2 tbsp chopped sage
2 medium eggs (lightly beaten)
Salt and pepper
Preheat oven to 240°C/gas 9/475°F. Rinse the chicken inside and out and pat dry with some kitchen towel.
For the stuffing, mix all the other ingredients thoroughly by hand in a large bowl. Half fill the cavity of the chicken with the stuffing, but leave enough space for air to circulate and cook the chicken from the inside.
Roll the rest of the stuffing into balls and place in the fridge for later.
Place the chicken on a roasting tray and put it in the oven. Turn the oven down to 190°C/gas 5/375°F. Roast for an hour and 20 minutes, basting occasionally.
Scatter the stuffing balls around the baking tray with 30 minutes to go.
To ensure the chicken is cooked through, pierce the thigh and check that the juices run clear. Remove from oven and cover with foil to let the chicken rest for 15-20 minutes.
Carve and serve with your choice of potatoes and vegetables.