Method

• 1.
  For the stuffing, place stock in a small saucepan over medium-high heat and bring to a simmer. Remove from the heat, add porcini and set aside, covered, for 30 minutes to infuse.
• 2.
  Heat butter in a medium frypan over medium-high heat until foaming. Add onion and garlic. Reduce heat to medium and cook, stirring occasionally, for 10 minutes until mixture lightly caramelises and butter turns a nutty brown. Remove from the heat. Stir in remaining ingredients until well combined. Add stock mixture, stirring until breadcrumbs soak up the stock. Season with salt flakes and freshly ground black pepper. Set aside to cool.
• 3.
  Preheat oven to 200°C/180°C fan-forced.
• 4.
  Loosely fill chicken cavity with stuffing, then tie the legs using kitchen string to secure. Tuck the neck flap and wings underneath. Rub chicken with 1 tbs oil, then season with salt flakes and freshly ground black pepper.
• 5.
  Heat remaining oil in a large ovenproof, heavy-based frypan over high heat. Place chicken on its side to fry on its leg for 2 minutes or until lightly browned. Turn chicken to its other side and repeat. Once both legs are golden brown, place chicken breast-side up and roast, basting with roasting juices every 20 minutes, for 1 hour 40 minutes-1 hour 50 minutes until golden brown and cooked through (see note, p 89). In the last 5 minutes of cooking time, add sage and rosemary leaves to pan, over and around chicken, to crisp. Loosely cover with foil and set aside in pan for 10 minutes to rest, then transfer chicken to a chopping board. Top with crisp herbs.
• 6.
  To make the gravy, use a large spoon to skim fat from surface of chicken juices in the frypan and discard. Heat juices over medium-high heat and whisk in the flour. Cook for 1 minute, then whisk in stock until smooth. Bring mixture to the boil, then reduce heat to medium and simmer for 3-5 minutes until thickened and smooth.
• 7.
  Carve the leg and thigh section (maryland) from the chicken. Remove and halve each breast. Arrange chicken on a serving platter. Scoop out the stuffing and place on the platter. Transfer any additional juices that have formed on the chopping board to the frypan with the gravy, stirring to combine. Pass gravy through a sieve into a jug or gravy boat. Serve roasted chicken with gravy and green beans.