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Chicken with Thyme

ingredients

serves 4
1 chicken weighing 1 kg (2 1/4 lbs)
50 ml (2 fl oz) 1/4 cup boiling milk
1 rounded tbsp cracked wheat
1 leek, white part only 2 oz (50 g)
3 tbsp (1 1/2 oz) 40 g butter
1 tbsp freshly chopped parsley
2 tbsp dried thyme
1 1/2 tsp sea salt
1/2 tsp black pepper
1 egg, beaten

method

1. Pour hot milk over cracked wheat, cover and leave to swell.

2. Wash leek and finely chop befo're browning gently in half the butter. Add parsley and saute briefly. Stir in soaked wheat and milk; bring to the boil.

3. Cool stuffing slightly before mixing in 1 tsp rubbed thyme, 1/2 tsp salt, 1 pinch pepper and egg.

4. Preheat oven to 220°c (425°F) GasMark 7

5. wash and dry chicken inside and out, put stuffing into cavity and sew up openings.

6. Combine remaining thyme with remaining butter, salt and pepper, rub well into chicken skin.

7. Invert chicken and roast for 25 minutes. Turn chicken breast upwards and continue to roast for 25 minutes longer.

8. Roast for final 10 minutes, basting frequently with cooking juices.

9. Leave for 10 minutes in oven after it has been switched off.

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