ROAST CHICKEN 1.8 kg chicken 6 bay leaves 2 cups water Oil Sea salt STUFFING 1 onion finely chopped 2 1/2 cups breadcrumbs 3 tablespoons chopped parsley 2 tablespoons chopped basil Cracked black pepper 2 teaspoons grated lemon rind 1 egg 1/2 cup milk GRAVY 1/3 cup plain flour 2 cups hot water

Wipe and pat dry chicken. Make sure cavity is clean and any excess fat is removed. To make stuffing, place onion, breadcrumbs, parsley, basil, pepper, lemon rind, egg and milk in a bowl and mix well to combine.

Press stuffing into cavity of chicken and securely close cavity with a toothpick. Tuck wings under chicken and tie legs together with cotton string.

Place chicken on a rack lined with bay leaves in a baking dish. Place 2 cups of water in the bottom of the baking dish. Brush chicken with a little oil and sprinkle with a little salt. Bake chicken in a preheated 400°F oven for 1 hour and 15 minutes or until it is cooked through. Place chicken on a warmed plate and cover to keep warm.

To make gravy, skim the fat from the pan juices with a spoon. Sprinkle flour over pan juice and stir with a fork until smooth. Place pan over high heat and cook, stirring, for 2 minutes. Add hot water and mix until smooth. Cook, stirring, until gravy has simmered and thickened. To serve, carve chicken and serve with gravy and roast vegetables.

Serves 4.

[The New Cook, Donna Hay]