Chop onion, celery, and a pear into small pieces and fry them over medium heat with about 2 tablespoons of melted butter. Once the onions are soft and glisten, add the remaining butter and let everything cool down a bit.
Chop up the bread (or shred them by hand into morsels), chop up the herbs as finely as possible and mix both of them in a large bowl. Pour the fried mixture over the bread and carefully toss to make a bread salad. Stir in the wine/vermouth. Set aside.
Preheat oven to 200°C/400°F. Remove any giblets/neck from the cavity of the broiler chicken. Clean cavity with cold water. Loosen skin around the breast. Brush melted butter all around the bird and under the skin. Rub spices into the skin and meat. Spoon stuffing into the cavity.
Use the chicken legs to hold the stuffing in, by tying cooking twine around the legs to keep them in place. Roast in the oven for at least 1 ½ hours or until cooking thermometer reads 80°C /176°F. Let the roasted chicken rest for a few minutes before carving.
Prepare gravy by combining water with pan drippings in a small pot. Dissolve cornstarch into the gravy and bring to a boil, stirring constantly. Cook gravy until thickened.
Serve with mashed popotoes and vegetables of your choice.
Aetherflow - Winter 2019
