Recipe 1: whole roast chicken, stuffed with Lisduff pudding and pork, roast onions and carrots.
Whole free range chicken
200g pork mince
200g Lisduff White pudding(can use any of the range)
1 Apple diced
Chives, thyme, parsley
1 bunch carrots
3 onions (cut in half)
Turn up the oven to 230degrees. Combine pork mince, pudding, chopped herbs 1 egg and breadcrumbs to create the stuffing. Season. Stuff into the cavity of the chicken. Rub chicken with oil and season with cracked blacked pepper arms sea salt. Put chicken into the oven at 230 for about 30 mins so the skin starts to brown, then turn the oven down to 180 degrees for a further hour to finish the cooking.
Cut onions in half and colour on a very hot pan. Season carrots and add to pan with some butter and thyme. When veg is coloured add the chicken to the tray in the oven. When the chicken is cooked the veg will be cooked also. When the cooking is finished allow the chicken to rest for 20 mins and remove everything from the tray, Use the juices from the tray add some gravy granules and bring to boil for a simple sauce.