烤鸡 (Roasted Stuffed Chicken)

Ingredients

• 1.6 kg chicken
• salt
• pepper
• garlic powder
• 1 lemon
• fresh rosemary
• 2 medium onions (cut into small cubes)
• 200g chestnut
• 2 carrots
• 2 sticks celery
• 1 bulb garlic

To prepare the stuffing

1. Heat the butter/oil in a large frying pan over medium heat.
2. Add the rosemary, stir fry onion, chestnut, carrots and celery until soft.
3. Put some salt & pepper to taste.
4. Allow the stuffing to cool completely.

To prepare your chicken

1. Marinate the chicken with garlic powder, salt, pepper and rosemary for 4 hours.
2. Preheat your oven to 170°C.  
3. Before roast the chicken, spoon the stuffing into the body.
4. Put a lemon in the cavity and close the opening with toothpicks.
5. Break the garlic bulb into cloves, leaving them unpeeled.
6. Place the chicken into a large roasting tray with a bunch of rosemary and garlic.
7. Place the chicken into the preheated oven. Cook the chicken for 1 hour and 40 minutes. 
8. When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or 30 minutes. 
9. Meanwhile, make the gravy. Put the roasting juices from the chicken into a small bowl. Squeeze the lemon and stir well with the chicken roasting juices.
10. Place the chicken on a large plate and serve with the stuffing and gravy. Enjoy!