2 kg whole chicken
60 g cold unsalted butter, thinly sliced
2 tbsp extra virgin olive oil
2 tsp celery salt
4 sticks celery, cut into 15cm lengths
1 brown onion, thinly sliced
1 cup water
500 ml chicken stock
Juice of 2 lemons
6 servings prepared onion gravy to serve
3 stale white bread rolls, diced (about 2½ cups)
2 ripe tomatoes, diced
¼ cup buttermilk
½ bunch thyme, leaves picked, finely chopped
1 clove garlic, minced
Sea-salt flakes and ground black pepper, to season
Preheat oven to 210°C. Pat chicken dry inside and out with paper towel. Insert finger between skin and breast meat and push in butter slices. Drizzle with oil and season with celery salt.
- To make stuffing, combine diced bread, tomato, buttermilk, thyme and garlic and season generously with salt and pepper. Stuff into cavity of chicken.
- Arrange celery and onion in a roasting pan. Pour in water. Top with chicken. Roast for 15 minutes.
- Reduce oven to 180°C. Baste chicken with a little of the stock and roast for 1 hour, basting every 10 minutes with remaining stock.
Drizzle over lemon juice, then increase oven to 210°C and roast for a final 15 minutes. Cover with foil and set aside for 5 minutes to rest. Carve chicken and serve with roasting vegetables and gravy.