Ingredients Jump to Instructions ↓

  1. 1 (5kg) chicken

  2. 1 knob butter

  3. 1 tablespoon softened butter salt and pepper to taste

  4. 1 onion, studded with cloves For the sauce:

  5. 250g blanched almonds

  6. 250ml chicken stock

  7. 2 slices white bread, crusts removed

  8. 1 pinch ground cinnamon

  9. 60g caster sugar This is fantastic with chicken, but you could also try this recipe using capon. A capon is a castrated cockerel. It's prized for its tender meat and can be purchased in speciality butchers. You may need to preorder it. ADVERTISE WITH US Related categories Categories can only be added by the recipe submitter and Allrecipes editors. Click to find more recipes in these categories. Recipes for 5 to 8 Chicken recipes Christmas recipes Dinner recipes Main course recipes Roast recipes Sunday lunch recipes Quick recipes in under

  10. 30 minutes Tags Tags can be added by any Allrecipes members to help other home cooks find this recipe. Click to find more recipes with this tag. roast chicken christmas dinner alternatives to turkey Add one tag at a time in the box below. Please log in to add tags Incorrect user name or password.* Remember me Join for FREE Tweaks What did you do? Altered ingredient amounts Made it healthier Made it more kid friendly Made it vegetarian Took shortcuts Used different ingredients Something else* Please log in to add Tweaks. Incorrect user name or password.* Remember me Join for FREE Reviews & comments Add a review or comment. Click emoticons to add.*

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220 C / Gas 7.

  2. Make an incision into the skin of the chicken. Place 1 knob butter under the skin with a knife. Smear remaining butter all over the chicken. Season with salt and pepper.

  3. Place the clove-studded onion into the cavity of the chicken and transfer to a rack over a roasting tin. Add 1 tablespoon water to the tin and roast for 20 minutes.

  4. Reduce oven heat to 180 C / Gas 4. Cover the chicken and bake for at least 3 hours, basting regularly. An instant-read thermometer should read 75 C when inserted to the thickest part of the chicken.

  5. Meanwhile make the sauce. In a food processor, grind the almonds with 1 tablespoon stock to make a thin paste. Add bread and cinnamon. Place into a saucepan and heat. Stir in the sugar and reduce until thick. Strain the sauce before serving.


Send feedback