Ingredients

• 110g/4oz crème fraîche
• 75g/3oz watercress
• roughly chopped
• salt and freshly ground black pepper
• 1 large chicken
• weighing about 2-3kg/4lb 4oz-6lb 8oz
• preferably organic
• 40g/1½oz butter
• softened
• 2 tbsp extra virgin olive oil
• 18 slices streaky bacon
• 3 tbsp plain flour
• 150ml/5fl oz white wine
• 300ml/10fl oz chicken stock
• 12 chipolata sausages
• 10 King Edward potatoes
• peeled and cut into large chunks
• 50g/2oz lard
• dripping or vegetable oil
• 6 carrots
• peeled and cut into large chunks
• 1 broccoli head
• cut into large florets
• 1 cauliflower head
• cut into large florets
• 150g/6oz French beans
• trimmed
• 2 bunches asparagus
• trimmed
• 110g/4oz butter
• 1 large onion
• peeled
• 6 cloves
• 1 bay leaf
• 6 black peppercorns
• 450ml/1 pint whole milk
• 110g/4oz fresh white breadcrumbs
• 40g/1½oz butter
• salt and freshly ground black pepper
• vegetable oil
• for deep-frying
• 1 large baking potato
• sliced very thinly on a mandoline
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the roast chicken
• mix the crème fraîche and watercress together in a bowl and season with salt and freshly ground black pepper. Spoon the mixture into a piping bag.
• Place the chicken into a roasting tin. Slide your hand up under the skin of the chicken and place the nozzle of the piping bag under the skin. Squeeze the filling mixture in
• smoothing down over the breast and leg.
• Rub the butter and olive oil over the bird and season with salt and freshly ground black pepper. Lay six slices of bacon over the breast of the chicken.
• Transfer the chicken to the oven and roast for 20 minutes per 450g/1lb
• basting frequently. To check whether the chicken is cooked
• push a skewer into the thigh at the thickest point. If the juices run clear the bird is done. If not
• return to the oven for a further five minutes at a time. Remove from the oven
• place onto a serving plate and set aside in a warm place for 15 minutes.
• To make the gravy
• place the roasting tin onto the hob and heat gently
• stirring with a wooden spoon and scraping up all the bits from the bottom of the pan.
• Add the plain flour and cook
• stirring
• for 1-2 minutes.
• Add the wine and simmer until reduced by half. Add the stock and simmer for five minutes. Season
• to taste
• with salt and freshly ground black pepper
• then pass the gravy through a sieve into a jug and keep warm until ready to serve.
• Wrap the remaining bacon slices around the chipolata sausages. Place onto a baking sheet and bake in the oven for the last 15 minutes
• while the bird is resting.
• Meanwhile
• for the vegetables
• place the potatoes into a large saucepan. Cover with water
• add a pinch of salt and bring to the boil. Reduce the heat and simmer for 3-4 minutes. Drain into a colander and shake around a little to rough up the edges.
• Place a deep roasting tin onto the heat and pour in the fat. Add the potatoes and fry on each side until they start to brown. Sprinkle with salt
• then transfer to the oven and roast for 50 minutes-an hour
• turning halfway through the cooking time
• until golden-brown and crisp.
• Cook all the remaining vegetables in boiling salted water until just tender
• then drain and refresh in iced water. When all the vegetables are cooked and have been cooled
• place them on a large plate in the fridge
• covered.
• For the bread sauce
• stud the onion all over with the cloves
• then place into a saucepan along with the bay leaf
• peppercorns and milk. Bring to the boil
• then remove from the heat and allow to cool and infuse.
• Remove the onion
• bay leaf and peppercorns and discard. Add the breadcrumbs to the pan and stir. Return the pan to the heat and heat very gently for 5-10 minutes
• stirring occasionally until the breadcrumbs have absorbed all the liquid. Stir in the butter and season
• to taste
• with salt and freshly ground black pepper.
• When you're almost ready to serve the roast
• make the game chips. Place the vegetable oil into a deep
• heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Carefully place the potato slices into the hot oil and deep fry for 1-2 minutes until golden-brown. Remove from the oil with a slotted spoon
• drain on kitchen paper and season with salt and freshly ground black pepper. Pile the game chips onto the chicken platter.
• Bring a large pan of water to the boil. Take the vegetables out of the fridge and drain
• then place into the saucepan of boiling water and cook for 30-45 seconds until warmed through.
• Drain the vegetables and return to the pan. Add the butter
• season with salt and freshly ground black pepper and stir well to coat.
• To serve
• place the vegetables and roast potatoes into serving dishes. Pour the bread sauce into a serving jug. Carve the chicken
• place onto serving plates and pour over the gravy.