A succulent buttermilk roast chicken with a rustic sourdough, leek and pancetta stuffing.
A roast chicken is a wonderful treat one of the best. Especially when your the one taking it out of the oven to carve because you get all the crispy little pieces and the succulent oysters on the back of the chicken. We don’t have a whole chicken that often but when we do we try to use every bit of it, using the carcass to make a delicious stock. To be honest there is very little you need to do to improve upon a simple roast chicken but I’ve been wanting to brine one in buttermilk for a while now. The result is all about the texture it is just so juicy and tender and of course all the herbs add a wonderful flavour too.
To accompany the chicken I made a rustic, chunky sourdough stuffing with leeks, pancetta and sage. The chunkier stuffing means more surface area to soak up all the delicious flavours. We will probably still have a turkey and a more traditional stuffing for Christmas day but this would be lovely if you fancied a little twist for your Christmas roast. I hope you all have a really wonderful Christmas if you celebrate and I will be back here next week with a treat for New Years eve.
Merry Christmas everyone xx