How To Cook Your Whole Boneless Chicken With Sage & Onion Stuffing

Roast:

1. Remove your chicken from the fridge, pat dry & bring to room temperature leaving ties in place.
2. Preheat your oven to 180°C for fan assisted or 200°C for ovens without a fan (gas 6).
3. Season the bird with good quality sea salt & brush liberally with melted butter just prior to cooking.
4. Place in the centre of the oven skin side up and roast for approximately 1 hour 15 minutes, reaching a core temperature of 65°C before resting.
5. Remove from the oven & keep warm by covering with a sheet of foil.
6. Rest for a minimum of 20 minutes before removing ties & carving.

Serving Suggestions:

Creamed potatoes, fine green beans & sage infused roasting juices.