Christmas is only a month away!! Ok that was actually written with a wee bit of fear in my heart as I have TON of things to do before I begin to truly feel the spirit. There is nothing I love more than the roasted turkey dinner on Christmas day but if I’m to be honest I’d have to tell you I’ve never actually made a roasted turkey!
Yes it’s true friends; normally I do the baking and help with the sides and my culinary loving husband does the turkey. This year I’m thinking about changing that up because I’ve been practicing by using a fantastic recipe developed by Jamie Oliver and Sobeys. It all started when my friends at Sobeys reached out and asked me if I’d like to join in on a nation-wide “Dry Run” to practice for Christmas which they’re calling #Roastmas…how clever is that!
Ok so the recipe….I wish I had tried Jaime Oliver’s Christmas Trial Run Chicken recipe years ago, it would have boosted my confidence for sure.
Jamie Oliver’s Christmas Trial Run Chicken
- 4 lb Certified Humane Chicken
- Olive Oil
- 2 Clementines or Mandarins
- 6 Cloves of Garlic
- A Few Sprigs of Fresh Rosemary
- A Few Sprigs of Fresh Thyme
- 2 Bay Leaves
- 2 Onions
- 2 Stalks of Celery
- 2 Carrots
- 2 Large Onions
- A Few Sprigs of Fresh Sage
- 1/2 tsp Ground Nutmeg
- 10oz Certified Humane Ground Pork or Sausage Meat
- 1 Large Handful of Breadcrumbs
- Take the chicken out of the fridge about half an hour before you’re ready to cook to come up to room temperature. Pat it dry with paper towels. Drizzle with a good lug of oil, add a good pinch of sea salt and black pepper and rub all over the bird, making sure you get into all the nooks and crannies.
- Preheat the oven to full whack, then get started on your stuffing: Peel and finely chop the onions and pick and roughly chop the sage leaves, discarding the stalks. Pour a lug or two of oil into a large frying pan over a medium heat and fry the onion for 10 minutes, or until softened. Add a good pinch of salt and pepper, the ground nutmeg and the chopped sage leaves, then continue to fry for another 1 to 2 minutes. Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add the ground pork or sausage meat and bread crumbs and use your hands to really scrunch everything together. Press the stuffing mixture into a baking dish.
- Halve 1 of the clementines and place in the chicken cavity along with the unpeeled garlic cloves and herbs. Peel and roughly chop the onions, celery and carrots, then place in the bottom of a sturdy roasting pan and lay the chicken on top. Place in the hot oven and immediately turn the temperature down to 350°F (180°C). Cook for 1 ½ hours (45 to 50 minutes per kg), basting every 20 minutes or so. In the last 45 minutes of cooking, place the baking dish with the stuffing in the oven to cook alongside the turkey.
- Remove the chicken from the oven and stick a sharp knife into the thigh; if the juices run clear and the meat pulls apart easily, it’s ready. Cover the chicken with aluminum foil and a few clean dish towels to rest while you get your vegetables and gravy ready.
TIP! Lay slices of bacon over the chicken breasts during cooking to keep them extra juicy. Use the cooked crispy bacon for scattering over your any of your vegetable side dishes.
This is a fantastic recipe which even a beginner in the kitchen can take on!! Join in with me and do a trial run, you’ll be amazed how simple it is.
Disclosure: This is a sponsored post, all opinions are my own.
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