About this recipe:A delicious twist on the classic roast chicken and bread sauce. Chicken is roasted to perfection and served with an almond-cinnamon bread sauce. It makes a wonderful alternative to the classic Sunday lunch or Christmas dinner.
For the chicken
1 (5kg) chicken
1 knob butter
1 tablespoon softened butter
salt and pepper to taste
1 onion, studded with cloves
For the sauce
250g blanched almonds
250ml chicken stock
2 slices white bread, crusts removed
1 pinch ground cinnamon
60g caster sugar
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Method Prep:10min › Cook:3min › Ready in:13min
Preheat oven to 220 C / Gas 7.
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.
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.
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.
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.
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.
Watch our video to see how to make a perfectly roasted chicken every time. Watch now!