Roast chicken with stuffing

Ingredients

• 2 chickens
• Mixed herbs
• 11 potatoes
• 30ml flour
• 10 onions
• Garlic
• Carrots
• 10ml sage
• 1 loaf of bread
• 5ml thyme
• 1 chicken stock cube
• 1 egg
• Cinnamon
• Margarine
• Salt and pepper
• Cooking oil

Method

Stuffing

1. Crumb the bread, dice the onions and mix together with sage, thyme, garlic, pinch of salt and pepper to taste.
2. Add the egg and a little margarine and mix well.

Chicken

1. Wash the inside of the chicken and remove the wishbone (this will make the carving much easier) and stuff with stuffing. (The stuffing will expand while the chicken is cooking so be careful not to stuff it too much).
2. Rub the chicken with margarine or butter. (This prevents the chicken from burning quickly and gives it a nice golden colour).
3. Sprinkle chicken with salt and pepper.
4. Peel the potatoes and cut in half; peal the onions and carrots.
5. Heat the Dutch oven and put a little oil in the bottom.
6. Place the chicken in the Dutch oven, with the breast side down, sear the skin all over. And add a little hot water and put the lid on.
7. Surround the Dutch oven with coals, beneath, around and on top. Keep the fire moderately hot.
8. When the chicken is 1/3 done add the potatoes and onions.
9. Add the carrots when the chicken is 1/2 done. Depending on the size of the vegetables the cooking time will vary.

Gravy

1. Remove the chicken and vegetables and drain excess fat.
2. Add 1 or 2 teaspoons of flour and stir in the rest of the "muck".
3. Add a little water and the diluted stock cube.
4. Make sure you add the liquid slowly to the flour to prevent any lumps from forming.
5. Stir the gravy at all times.
6. Cook for about a minute or until it thickens.
7. Season with salt and pepper.