Simple Christmas roast

Ingredients (serves 4)

• 200g pkt ready-made herb stuffing
• 12 sage leaves
• 4 sprigs of rosemary
• Grated rind of 1/2 lemon
• 2 garlic cloves, crushed
• 600ml chicken stock
• 4 baby chickens (spatchcock)
• 60g butter, softened
• 120g sliced prosciutto, rind removed
• 1 tbs flour
• 5 tbs (100ml) white wine
• 150ml dry marsala*
• 5 tbs (100ml) thin cream

Method

1. Preheat the oven to 190°C.
2. Place stuffing in a large bowl. Chop half the sage and rosemary (leaves only) and add to the dry stuffing mix with the lemon rind and garlic. Heat half the stock, add to stuffing, stir to combine and set aside to cool completely.
3. Rinse the chickens, pat dry with paper towel, and stuff the cavity of each with the stuffing. (Any leftover stuffing can be rolled into little balls and placed in the baking pan with the chickens for the last 15 minutes of roasting.)
4. Rub half the butter over chickens and place slices of prosciutto over breasts. Tie chickens with string to secure the prosciutto, tuck remaining herbs under the string and season with salt and pepper. Heat remaining butter in a frypan over medium heat and brown the chickens all over. Place in a flameproof baking pan and roast in the oven for 30 minutes or until juices run clear when tested with a skewer. Remove from pan, then set aside in a warm place'to rest.
5. Remove excess fat from the baking pan, place pan on the stove top, add flour and cook over medium heat, stirring, for 1 minute. Add the wine, marsala and remaining stock. Bring to the boil, then simmer, stirring, for a few minutes or until thick. Add the cream, heat through and check the seasoning. Strain into a sauceboat. Serve with chicken and mash.

Notes

• * Marsala is available from bottle shops.