More Chook (recipe)

In response to Blerv's question re how we cooked the organic free range chicken the other night.

The chicken is stuffed, then rubbed with oil and place in an oven tray. The chicken rests on half a dozen thick slices of lemon and a little water is added to the oven tray (2 tablespoons). As it goes into the oven it has the juice of a lemon squeezed over it and sea salt and black pepper ground over it. It is not cooked in an oven bag and may be basted if you wish.

Gluten free stuffing
4 slices of thick wholegrain bread, crumbled. The bread in this case was gluten free pumpkin seed and sunflower bread.
1 egg
The zest and juice of a lemon
Fresh chopped herbs: sage, parsely, chives and marjoram/oregano.
1 small onion diced and precooked
3 cloves of garlic chopped and precooked with the onion
Salt & pepper

Mix ingredients well in a bowl and stuff your chicken.

Gluten free gravy
Once the chicken and lemon slices have been removed from the oven tray pour off the fat so that what remains in the oven tray is just the meat juices from the chicken. Pour these juices into a small saucepan.
Add to this 1/3 of a cup of orange juice and begin to cook.
Mix 1 teaspoon of arrowroot and 1 tablespoon of water to a smooth paste and add to the saucepan.
Cook until gravy is the desired consistency and serve (you may have to sieve the gravy to remove lumps).
This produces a small amount of very tasty gravy if you wish to increase the volume add 1/3 cup of chicken stock and reduce a little.