With bacon-nut stuffing and gravy

Whole Roast Chicken for Thanksgiving

Step 1: Brine the chicken

The night before you roast the chicken, prepare a brine solution and keep the chicken refrigerated overnight (or at least for 8 hours) in the brine solution.

Step 2: Prepare the stuffing

Bacon, raisins and nuts, bread and celery, sautéed in ghee and garam masala are used for the stuffing

Step 3: Preparing the chicken for roasting

Season under the skin, with a mixture of softened butter mixed with chopped fresh rosemary and sage.

Using a pastry brush, brush ghee over the skin all over the chicken and roast it on a rack, placed on a roasting tin.

Step 5: Roasting the chicken:

Roast the chicken for a total of 1 hour 40 minutes, brush ghee (or butter) over the chicken once every 30 minutes.

Step 6: Prepare the sauce:

Take the roasting pan with the drippings from the roast. Add water or broth, balsamic vinegar, brown sugar, and salt. Stir and add corn starch. Keep stirring until the sauce thickens a little. Sieve the sauce and serve it alongside the chicken and stuffing.

Roast Chicken with stuffing and gravy is now ready for your Thanksgiving table!