---

Stuffing
¼ loaf stale white bread (about 4 slices), crusts removed
50g unsalted butter, plus extra for the chicken
½ brown onion, finely chopped
¼ tsp salt, plus extra for seasoning
¼ cup roughly chopped fresh herbs (sage, parsley and thyme)
50ml milk

For the stuffing
1. Tear the bread into one-centimetre cubes or chunks
2. Fry the finely chopped onions in half the butter until softened. Melt the remaining butter in the frying pan
3. Mix melted butter and onion through the bread, add salt and herbs
4. Moisten the stuffing with the milk until it comes together into a mass

5. Remove the wishbone from the chicken, place stuffing and seasoning inside the carcass and truss for roasting, season and oil the skin all over
6. Preheat oven to 250C. Cut the celery, onion, and carrot to make a mirepoix
7. Lightly grease the base of a suitable roasting pan and add the mirepoix, bay leaf and garlic
8. Place the chicken on the bed of mirepoix, place into oven to caramelise the breasts
9. Turn the oven down to 130C and continue to cook the chicken until the core temperature of 75C is reached and the juices run clear when the thigh is pierced
10. Remove chicken from the pan, drain the juices from the cavity into the pan and rest
11. Place the roasting pan onto a high heat and cook the juices a further 2 minutes.
12. Add flour, cook to colour, add stock and boil to deglaze the pan. Add butter to thicken slightly, strain and serve
13. Remove string from the chicken, carve in front of the teacher, and serve with sauce
14. Carving must be demonstrated to the teacher individually and marked.